On Tap Oil & Vinegar Recipe Detail

Taco Salad with Baklouti Green Chili & Lemon Olive Oils

Ingredients:

• 1 tsp Baklouti Green Chili Olive Oil
• 1 tsp Lemon Olive Oil
• 1 lb lean ground beef
• 1 tsp - 1 Tbsp chipotle pepper
• 1/2 can tomato paste
• (Optional - drizzle Mango White Balsamic)
• 1 large cooked tomato
• 1 tsp 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 tomato, diced
• 1 avocado peeled, seeded and diced
• 3/4 cup cheddar cheese, shredded
• 1/4 cup olives, sliced
• 1 cup tortilla strips/chips, garnish
• 1/4 cup sour cream
• Scallions & cilantro leaves, garnish, optional

Directions:

Heat Baklouti and Lemon oils in large pan over medium high heat. Add ground beef, salt, pepper and cook 3 minutes, breaking up with spatula.

In blender, mix chipotle, tomato paste, mustard, salt and pepper to taste. If tomato paste is tart, add drizzle of Mango White Balsamic. (This is meat seasoning vs. packaged taco seasoning.)

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

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

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