A healthier taco salad

I love a good taco salad, but it isn't always the healthiest option for lunch or dinner. Especially when you use store bought mixes and dressing. With that in mind I've started trying to make my own seasoning mixes so that I can control the ingredients that go into them. A bonus is that I can buy spices in bulk at Common Market, putting them in my own containers, which significantly cuts down on plastic waste. So here goes ...

INGREDIENTS

• olive oil
• 1/2 onion, finely diced
• 1 lb lean ground beef ... you could also swap out for ground chicken or turkey
• 2 (heaping) tablespoons chili powder
• 1 tablespoon cumin
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4-1 tsp cayenne pepper ... depending on how much heat you like
• 1 can black beans, drained and rinsed
• lettuce ... whatever is your favorite for salads
• salad toppings: cucumber, avocado, red pepper, olives, crushed tortilla chips, etc.
• shredded cheddar cheese
• homemade ranch dressing mix + 1/4 cup lite mayo + 1/4 cup lite sour cream + 1/2 cup skim milk 

DIRECTIONS

1. Mix together your dressing ingredients in a jar and put in the fridge to stay cold while you make the rest of the salad. 
2. Heat a mid sized skillet over medium-high heat. 
3. Add olive oil and onion and cook until onion is softened, but not browned.
4. Add ground beef and break apart. 
5. When it's almost cooked through, season with your chili powder, cumin, oregano, paprika, black pepper, salt and cayenne pepper. Mix thoroughly.
6. Add in your black beans and stir until heated through. Take off heat.
7. Assemble your salad with the lettuce on the bottom and then your favorite salad toppings on top. 
8. Spoon about 1/4 of the meat mixture on top of your salad, and top with cheddar cheese and dressing. 
9. Enjoy!