Deconstructed Taco Salad!

*makes 4 servings

 This recipe looks like a ton of ingredients, but as you can see from my pictures I’ve swapped out some ingredients for others that you have on hand. It actually only took about 40mins to prepare, which isn’t bad for being a few different elements.  It’s a pretty healthy recipe, and even better doesn’t taste that way.

Refried Beans

  • 1/2 Tbs olive oil
  • ½ yellow onion, chopped
  • 1 diced jalapeno pepper
  • 1 med tomato, chopped
  • 2 cloves garlic, chopped
  • 1 can pinto or black beans
  • 1/2 cup water or broth
  • 1 Tbs ground cumin
  • salt/pepper to taste

Chicken

  • 1lb Ground chicken, or other lean meat
  • 1 Tbs olive oil (if chicken releases no fat)
  • juice of 1 lime
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 2 cloves garlic, chopped
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 Tbs cilantro
  • salt/pepper to taste

Salsa

  • 1/2 med yellow onion, chopped (could use green onions)
  • 1 mango, cubed
  • 1-2 avocados, cubed
  • 1/2 med red pepper, chopped
  • 2 med tomatoes, chopped
  • ¼ cup hot banana peppers, chopped
  • juice of 1 lime
  • 1 tsp olive oil

Other Toppings

  • 4 cups chopped romaine lettuce
  • ½ cup light sour cream or greek yogurt

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Directions

  1. In the olive oil, sauté the onion, pepper, and garlic over medium heat.
  2. Once softened, add the tomato, broth, beans and spice and reduce until little liquid is left.
  3. Pour into a bowl, mash until desired consistency, and set aside.
  4. Brown the ground chicken over medium in the same pan; use some olive oil if there’s too little of fat. You’ll want it a bit moist for mixing in the spices.
  5. While the chicken is browning, mix all of the salsa ingredients together. It’s best if you can let this sit for an hour before eating, but even 15-20 is good.
  6. When the ground chicken is getting close to done, add the rest of the spices and mix well.
  7. Set aside when cooked.
  8. Plate the dish in layers, or side by side and enjoy!

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