MEXICAN CHOPPED SALAD

Also known as a Taco Salad, they are not only tasty they are fun to eat!

What you put on this thing is so up to your individual tastes. This one has spicy ground beef, Spanish rice, kidney beans, Mexican blend cheese, Cotija cheese, chopped tomatoes, green onions, Chili Cheese Fritos,a spicy Sriracha crema, and chopped romaine and iceberg. Of course, feel free to add chopped cilantro, avocado, and salsa if you want.

Ingredients:

• 8 ounces lean ground beef

• 1/2 cup diced onions

• Avocado oil

• Kosher salt and black pepper

• 1/2 cup Pace Chunky Salsa

• 1/2 cup water

• Taco seasoning (I make my own but you can use the stuff in a packet)

• 2 cups chopped romaine

• 2 cups chopped iceberg

• 1 cup cooked kidney beans (drained and rinsed if using canned)

• 1 cup Mexican blend cheese (Monterey Jack and cheddar0

• 1/4 cup Cotija cheese, grated

For the Sriracha crema:

• 1/3 cup sour cream

• 2 tbsp buttermilk

• 2 tbsp mayonnaise

• 1 tsp lime juice

• 1/8 tsp cumin

• 1/4 tsp chile powder

• 1-2 tsp Sriracha

• 1/8 tsp sugar

• Salt and pepper to taste

For the Spanish rice:

• 1 cup jasmine rice

• 1/4 cup diced onions

• 2 tsp avocado oil

• Kosher salt and pepper to taste

• 1/4 tsp cumin

• 1 1/2 cups chicken stock

• 1/2 cup Pace Chunky Salsa

Directions:

For the ground beef:

• Place a medium saucepan over medium high heat and add 2 tbsp avocado oil. Crumble in the ground bee and cook until no longer pink. Season with salt and pepper and the taco seasoning. Add 1/2 cup of salsa and 1/4 cup water. Bring to a simmer, cover, and cook on low about 15 minutes. Uncover and simmer until most of the liquid has reduced.

For the Spanish rice:

• Heat a medium saucepan over medium heat and add 2 tsp of avocado oil. Add the rice and saute, stirring, about 3-4 minutes. Season with salt, pepper, and the cumin.

• Add the stock and the salsa and bring to a simmer. Lower the heat, cover, and cook about 8 minutes, stirring occasionally. Turn of the heat and let it set for another 8 minutes, stirring occasionally. Fluff with a fork and keep warm.

• To assemble, place 2 cups of the lettuce mix in a large bowl or plate. Add some ground beef, then some rice, then some kidney beans.

• Add the Mexican cheese, diced tomatoes, green onions, crema, Cotija cheese, and the Fritos.

• Optionally, add chopped cilantro and diced avocado.