Taco Salad

Ingredients:​​
  • ​​1 teaspoon of Baklouti Green Chile Olive Oil
  • 1 teaspoon of Lemon Olive Oil
  • 1 pound ground beef – recommended use 90% lean
  • 1 teaspoon Attar Temple Mountain Taco Blend, if you want more spice use the Medium or Hot version
  • ½ can of tomato paste – or 1 large cooked tomato
  • 1 teaspoon of mustard
  • Salt & Pepper to taste
  • Mango White Balsamic (optional)
  • 4 cups romaine lettuce
  • 3/4 cup cooked black beans - rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup diced tomato
  • 1 avocado peeled, seeded and diced
  • 3/4 cup cheddar cheese shredded
  • 1/4 cup sliced olives
  • 1 cup tortilla strips/chips for garnish
  • 1/4 cup sour cream
  • Scallions
  • cilantro leaves for garnish optional
​​​​Directions:
​Heat the Baklouti and Lemon olive ois in a large pan over medium high heat. Add the ground beef, salt, pepper and cook, breaking up with a spatula, for 3 minutes.

In a blender – mix taco blend, tomato paste, mustard – salt and pepper to taste. If tomato paste is tart add a drizzle of Mango White Balsamic Vinegar. This will be your meat seasoning vs. using the packaged taco seasoning.

Add the chipotle, tomato paste, mustard mix to your meat. Cook for another 3-4 minutes or until meat is done and most of the juices are reduced. Cool for 5 minutes.

Layer lettuce, beans, corn, tomato, avocado, cheese, olives, meat and tortilla strips/chips in a bowl.

Add the sour cream on top of the salad along with additional tortilla chips, scallions, cilantro leaves for garnish, then serve.

Optional - add your favorite dressing
​Enjoy!