Fresh Taco Salad
Prep Time
Cooking Mode
1 pkg Fantino and Mondello Dry Sausage Chorizo (sliced)
shaved Panache Roast Sriracha Chicken or Angus Roast Beef (deli counter)
Bothwell Monterey Jalapeno Jack Cheese
½ head iceberg lettuce, shredded
4 to 5 plum (roma) tomatoes, diced
1 can Compliments Balance Black Beans, rinsed and drained
1 bag Compliments Naturally Simple Blue Corn Tortilla Chips
1 cup finely diced red onion
1 cup Compliments Ranch Dressing
2 ripe avocados, peeled and thinly sliced
½ cup thinly sliced green onions
1 pkg Fantino and Mondello Dry Sausage Chorizo (sliced)
shaved Panache Roast Sriracha Chicken or Angus Roast Beef (deli counter)
Bothwell Monterey Jalapeno Jack Cheese
½ head iceberg lettuce, shredded
4 to 5 plum (roma) tomatoes, diced
1 can Compliments Balance Black Beans, rinsed and drained
1 bag Compliments Naturally Simple Blue Corn Tortilla Chips
1 cup finely diced red onion
1 cup Compliments Ranch Dressing
2 ripe avocados, peeled and thinly sliced
½ cup thinly sliced green onions
Directions
1Cook the chorizo in a frypan over medium heat until lightly golden and crisp, about 5 min. Transfer to a paper towel-lined plate.
2Chop the shaved chicken or beef into bite-sized pieces. Shred the cheese.
3Build the taco salad by placing half the lettuce in a bed on a large platter (or opt to plate individually). Top with half of each of the tomatoes and black beans. Lightly crush half the tortilla chips and scatter over top. Sprinkle on half of each of the chorizo, chicken or beef, cheese, onion and dressing. Repeat all layers with the remaining half portions of ingredients, reserving the sliced avocados and green onions for garnish on top. Serve immediately.
Disclaimer
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Personal Note
Personal Note
