This version of taco salad has a festive look and flavor combination with cold vegetables, hot ground beef and chorizo, grated cheese and a spicy avocado dressing! Great for a main dish or side dish.
1cupgrated Mexican Blend cheese(combination of Colby, Monterey Jack and Cheddar pre-grated; or one of those cheeses grated)
12.25-ounce cansliced Black Olivesdrained
20Grape Tomatoes or 12 Cherry Tomatoeshalved
Serve with: Tortilla chips and small corn and/or flour tortilla
Ingredients for Avocado Tequila Lime Dressing
1largeripe Avocado
14-ounce candiced Green Chiles(mild or hot to your heat preference)
1teaspoonGarlic Salt
½teaspoonCumin, ground
1/8teaspoonCayenne Pepper
1largeGarlic Clove, peeled and rough chopped
2tablespoonsTequila(I used Silver)
1/4cupLime Juice, freshly squeezed (amount based on desired thinness of dressing)
2tablespoonsCilantro, rough chopped
small Pinch Smoked Alderwood Salt(optional)
Instructions
Instruction for Taco Salad Ole
In a large bowl combine the lettuce, olives, cucumber, carrot and pinto beans. Cover and refrigerate until fully chilled around 2 hours or longer. Note: chilling time can be lessened if all ingredients are chilled before combining.
In a large frying pan over medium heat, heat the olive oil and add the chopped onions. Sauté until translucent, about 4-5 minutes. Add the ground beef and chorizo; sauté until fully browned. Drain any excess fat.
Add the grated cheese and meat/onion mixture to the chilled salad; toss. Garnish with tomatoes and olive slices.
Instructions for Avocado Tequila Lime Dressing
Scoop avocado into the bowl of a food processor. Add all other ingredients, and process until fully combined and smooth. Dressing may be served at room temperature or covered and chilled until serving.
Dressing and Serving the Salad
Serve immediately with dressing on the side for guests to spoon on salad or a dollop of dressing on top of individual servings.