Taco Salad Goodness

Green Chile Taco Salad with Chipotle Ranch Drizzle

Ingredients

Chipotle Ranch

• ½ cup sour cream (I always cook with light, and think it tastes just fine)
• 1 tbsp. mayonnaise
• 1 tbsp. Ranch dressing mix
• juice of one lime
• 2 tbsp. Adobo sauce (from canned chipotles in Adobo)
• ½ tsp. sugar

Green Chile Beef

• ½ onion, diced
• 1 lb. ground beef
• 1 clove garlic, minced
• 1 4 oz. can chopped green chilies
• 1 package taco seasoning
• 2/3 cup water

Beans and Other “Fixin’s”

• 1 can refried beans (I use fat free)
• 1 tsp. garlic salt
• 1 tsp. cumin
• Shredded lettuce
• Diced tomatoes
• Shredded cheddar cheese
• Pickled jalapenos
• Black olives

Instructions

1. In a medium mixing bowl, stir together sour cream, mayo, ranch mix, and lime juice. Add in Adobo sauce and sugar until all ingredients are well incorporated. Set in fridge to chill while you prepare the rest of salad.
2. Set a large non-stick skillet over medium-high heat. Spray with cooking spray. Add onions and cook for about 3 minutes, or until they begin to soften.
3. Add beef, garlic and green chilies to pan. Cook until beef is no longer pink. Drain fat.
4. Stir in taco seasoning and water. Cook uncovered for 3-4 minutes, or until entire mixture thickens.
5. While beef cooks, heat beans in a small saucepan over medium heat until warmed through. Stir in garlic salt and cumin just before serving.
6. Top four plates with lettuce. Spoon beans and beef mixture over lettuce. Top with other desired fixin’s such as cheese, tomatoes and jalapenos. Drizzle salads with Chipotle Ranch and serve.

Serves 4