Mexican veal bowl

Ingredients

• 250 g (1/2 lb) ground Quebec Veal
• 45 ml (3 tbsp) chicken broth or water
• 30 ml (2 tbsp) taco seasoning
• 15 ml (1 tbsp) ketchup or chili sauce
• 15 ml (1 tbsp) canola oil

For the bowl

• 500 ml (2 cups) romaine lettuce, chopped
• 250 ml (1 cup) chopped tomatoes
• 250 ml (1 cup) corn
• 1 avocado, sliced
• 60 ml (1/4 cup) sour cream or Greek yogurt

Preparation

1. In 2 bowls, form a bed of romaine lettuce and add tomatoes, corn and avocado slices. Set aside.
2. In a large non-stick skillet, over medium-high heat, heat canola oil, add ground veal and cook until golden brown.
3. Add chicken broth, ketchup and taco spices. Mix well.
4. Bring to a boil and cook for about 2 minutes. Remove from heat.
5. Divide the ground veal mixture between the 2 bowls and the sour cream.

Recipe from the Bureau d'Entraide en Nutrition (BEN) of Laval University.