Taco Salad

Ingredients

Lettuce, pre-washed and chopped	5 oz.
Black beans, rinsed and well drained	(2) 15.5 oz cans
Corn, preferably fresh off the cob	12 oz.
OZO® Plant-Based Mexican Seasoned Ground	12 oz.
Roma tomatoes, diced	6 items
Cheddar cheese, shredded (vegan or regular)	2 cups
Black olives, sliced	(2) 2.25 oz cans
Scallions, chopped	2 items
Tortilla chips, crumbled	4-6 chips
Taco Ranch Dressing (Recipe Below)	1 tablespoon

Directions

Step 1

Season the OZO Plant-Based Seasoned Mexican Ground with the salt and black pepper.

Step 2

Heat thoroughly in a nonstick pan at medium-high heat, approximately 6-7 minutes, breaking it up with a spatula as it cooks.

Step 3

Transfer the cooked meat to a plate and set aside.

Step 4

In a deep, clear glass bowl, begin each layer by placing each ingredient around the perimeter of the bowl, then fill the middle with the rest. Start by placing the lettuce.

Step 5

For the second layer, add the black beans.

Step 6

For the third layer, add the corn.

Step 7

For the fourth layer, add the tomatoes and top with a layer of cheddar cheese.

Step 8

Finally, sprinkle on the cooked meat, olives, and scallions. Add crumbled tortilla chips if you're craving some crunch.

Taco Ranch Dressing

Ingredients

Ranch dressing	1 cup
Chipotle puree	3 tablespoons
Taco seasoning	2 tablespoons
Cilantro, chopped	2 tablespoons
Lime juice, fresh squeezed	1 tablespoon

Taco Salad

Ingredients

Directions

Step 1

Step 2

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Step 5

Step 6

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Step 8

Taco Ranch Dressing

Ingredients

Directions

Step 1

Step 2

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