Chipotle Taco Salad

August 3, 2016

Skip the shell and turn that taco meat into a salad! This is the perfect weeknight meal- quick, healthy and delicious.





- 2 Tbs. Pacifica Culinaria Chipotle Avocado Oil

- 1 lb. ground beef

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 cup black beans, cooked/drained

- 1 cup corn

- 1 jar salsa (16 oz)

- 1 head of lettuce, cut

- Ranch dressing

- hot sauce

- Mexican cheese

- small can sliced black olives, drained

- 1 cup tortilla chips, crushed


In a large skillet over medium-high heat, cook beef, onion and garlic until beef is browned. Drain well. Add black beans, corn and salsa and heat through. Place lettuce on plate, then spoon over meat mixture. Drizzle Ranch dressing and/or hot sauce. Sprinkle on cheese, olives and tortilla chips.




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