1 pound lean ground beef

Olive oil spray

1 large bell pepper, seeded and thinly sliced (color of your choice)

1/2 medium white onion, thinly sliced

1/4 cup fresh lime juice, divided

1 tablespoon finely chopped cilantro

3/4 teaspoon kosher salt, divided

1 tablespoon chili powder

1 tablespoon garlic powder

1/2 tablespoon cumin

1/2 tablespoon paprika

1 (15-oz.) can pinto or black beans, rinsed and drained

1/4 cup red or green salsa

1 large ripe but firm avocado, diced and divided

1/4 cup nonfat plain Greek yogurt

2 large romaine hearts, spring mix or spinach

2 cups cooked brown rice, warmed

1 cup pico de gallo

1/4 cup crumbled queso fresco (or shredded Mexican-style cheese, if you prefer)

In a large skillet, cook beef over medium-high heat until browned an cooked through, 6 to 8 minutes. Transfer to a large bowl. (Tip: Ground beef should be cooked to an internal temperature of 160 degrees Fahrenheit. Color isn’t a reliable indicator of doneness.)

Spray skillet with oil. Add peppers and onions, and continue cooking until golden brown and tender, about 5 to 7 minutes more. Return beef to skillet. Stir 2 tablespoons lime juice, cilantro, 1/2 teaspoon salt, chili powder, garlic powder, cumin and paprika. Stir to combine.

Meanwhile, toss together beans and salsa in a small pot. Warm over medium-low heat.

In a medium bowl, mash together half of the avocado with yogurt, remaining 1/4 teaspoon salt and 2 tablespoons water to make avocado crema.

Arrange romaine in four bowls. Spoon over the beef and pepper mixture, beans, rice, pico de gallo and remaining diced avocado, then scatter over the queso fresco. Serve with lime wedges and avocado crema to drizzle on top.

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