Taco Salad

Ingredients - Beef

• 1 teaspoon Baklouti Chile Fused Oil
• 1 teaspoon Green Lemon Fused or Infused Olive Oil
• 1 pound ground beef (90% lean recommended)
• 1 teaspoon chipotle powder (or 1 tablespoon if you like spicy)
• ½ can tomato paste or 1 large cooked tomato
• 1 teaspoon mustard
• Salt & pepper, to taste

Ingredients – Salad

• 4 cups romaine lettuce
• ¾ cup cooked black beans, rinsed and drained
• ½ cup corn kernels
• ½ cup diced tomato
• 1 avocado, peeled, seeded, and diced
• ¾ cup shredded cheddar cheese
• ¼ cup sliced olives
• 1 cup tortilla strips or chips, for garnish
• ¼ cup sour cream
• Scallions
• Cilantro leaves, optional garnish

Instructions

1. Heat the Baklouti Chile Fused Oil and Green Lemon Olive Oil in a large pan over medium-high heat.
2. Add the ground beef, salt, and pepper. Cook for about 3 minutes, breaking up the meat with a spatula.
3. In a blender, combine the chipotle, tomato paste (or cooked tomato), mustard, and salt and pepper to taste.
4. If the tomato paste is tart, add a drizzle of Mango White Balsamic Vinegar.
5. This mixture replaces packaged taco seasoning.
6. Add the blended seasoning to the beef.
7. Cook for another 3–4 minutes, until the meat is fully cooked and most of the juices are reduced.
8. Remove from heat and allow to cool for 5 minutes.
9. In a bowl, layer the lettuce, black beans, corn, tomato, avocado, cheese, olives, seasoned beef, and tortilla strips or chips.
10. Top with sour cream, additional tortilla chips, scallions, and cilantro leaves if desired.
11. Serve immediately.

Optional: Add your favorite dressing.