6 taco salad verde Recipes

salad, ground beef (i used sirloin), batch best ever taco seasoning mix, water, romaine hearts, trimmed & roughly chopped, corn, drained, black beans, rinsed & drained, black olives, drained & sliced, scallions, trimmed & chopped, kumato tomatoes (or variety of your choice), persian (seedless ) cucumbers, sliced (i left the skin on), ripe avocado, diced, jalapeno (either fresh or pickled, i used mild pickled), sliced, shredded cheese (i used mozzarella, cheddar, monteray jack blend), tortilla chips (i used tostitos roasted garlic with black bean), dressing, sour cream, mayo, salsa verde (or more to your taste ), juice from 2 limes, sugar, sea salt & black pepper, freshly ground to taste

spring mix salad greens, tomato, seeded and chopped, red onion, chopped, ripe avocado, peeled and chopped, canned black beans, rinsed and drained, green onions, chopped, shredded reduced-fat cheddar cheese, minced fresh cilantro, salsa verde, fat-free plain greek yogurt, minced fresh cilantro, sliced green onion, lemon juice, white wine vinegar, olive oil, honey, pepper

extra lean ground beef, vegetable cooking spray, onion, chopped, garlic clove, pressed, fajita seasoning, salsa verde, divided, flour tortillas, smashed pinto beans (see recipe ), head iceberg lettuce, shredded, chunky avocado sauce, garnish: chopped fresh tomatoes

prepared shredded cabbage, lightly packed fresh cilantro, green-chili salsa, boneless, skinless chicken breasts, salad oil, onion (1/2 lb.), slivered lengthwise, garlic, minced, ground cumin, dried oregano, reduced-fat or regular flour tortillas (7 to 8 in .)