Taco Salad

SERVES
4-6
PREP TIME
15 minutes
COOK TIME
10 minutes

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
Plant-based Mexican Seasoned Ground

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.

Ingredients

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

Directions

Step 1
Mix the ingredients until fully combined.
Step 2
Drizzle over the salad or serve on the side.

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