Taco Salad


1 teaspoon of Baklouti Green Chile Oil
1 teaspoon of Lemon fused or infused Olive Oil 
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
cilantro leaves for garnish optional
Mango White Balsamic – optional for paste



Heat the Baklouti and Lemon 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



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