Bold and vibrant, this loaded taco salad gets its kick from our Harissa Infused Olive Oil and a bright note from Green Limonato Fused Olive Oil — a hearty, crave-worthy bowl loaded with all your favorite toppings.
Ingredients
- 1 teaspoon of Harissa Infused Olive Oil
- 1 teaspoon of Green Limonato Fused or Infused Olive Oil
- Mango White Balsamic Vinegar
- 1 pound ground beef – recommended use 90% lean
- 1 teaspoon of chipotle or a tablespoon if you like spicy.
- ½ can of tomato paste – or 1 large cooked tomato
- 1 teaspoon of mustard
- Salt & Pepper to taste
- 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
Instructions
- Heat the Harissa and Green Limonato olive oil 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 chipotle, 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
