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–+ servings
Servings: 4

Tex Mex Salad Bowls

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Ingredients 

  • 1 Tbsp avocado oil
  • 1-1/2 lbs lean ground meat of choice
  • 2 Tbsps taco seasoning, or to taste
  • 1/2 cup tomato sauce
  • 2 heads of Romaine lettuce, chopped
  • 1 x 15oz can black beans, drained and rinsed well
  • 2 poblano peppers, seeded and diced
  • 4 vine tomatoes, diced
  • 1 handful of cilantro leaves chopped
  • 2 small avocados chopped
  • 1/2 cup pickled red onion
  • 1 cup Cotija cheese, Colby jack, Monterey, jack, or pepper jack
  • 2 cups corn chips crushed, I love Siete brand and Jackson's Honest

Orange Chipotle Dressing:

  • 1 large fresh orange, peeled and cut into segments
  • 1 large fresh lime, juiced
  • 2 Tbsps avocado oil, or olive oil
  • 1 Tbsp apple cider vinegar
  • 2 chipotle peppers in adobo
  • 2 Tbsps raw honey
  • sea salt, to taste

Instructions 

  • Preheat your oil in a large skillet over medium-high heat. Cook the meat, breaking it with a wooden spoon as it browns.
  • Once no longer pink, sprinkle with the taco seasonings and stir in the tomato sauce. Cook until meat is cooked through and sauce is mostly absorbed.
  • Set aside and allow it to cool.
  • Place all of your dressing ingredients into a food processor and pulse until smooth.
  • Arrange all the vegetables & ingredients for the salad in a large bowl as shown. Top with the meat, beans, cheese, and corn chips, then drizzle with your dressing.
  • Enjoy!
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