This delicious and healthy taco salad recipe is loaded with Canadian beans, vegetables, extra lean beef, baked tortilla chips, cheese, and an easy tex-mex salsa dressing!
300g extra lean grass-fed Alberta beef
½ cup corn kernels
4 cups mixed greens lettuce
1 cup halved cherry tomatoes
½ cup pinto beans or black beans
¼ cup thinly sliced red onion
1 avocado, halved and pitted, then sliced into thick segments
¼ cup shredded or crumbled cheese of choice
4 fresh small corn tortilla shells
1 tablespoon taco seasoning
1 lime, halved
SIMPLE SALSA DRESSING:
¼ cup your favorite salsa
2 tablespoons sour cream
1 tablespoon olive oil
1 teaspoon honey
Juice from ½ lime
Pinch of salt
This recipe can be easily be made dairy-free by using dairy-free cheese and sour cream.
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If you're all about quick, vegetarian weeknight dinners these days then this quesadilla is for you! It uses just a handful of ingredients blitzed together in a food processor - crimini mushrooms, black beans, salsa, and a few spices. A recipe that everyone in the family will love!