yield: 4 servings
time: 25 minutes
active time: 25 minutes
For Yucatán taco meat:
Cooking oil, such as canola or vegetable oil
1 small red onion, diced
3 cloves garlic, minced
1 lb. 80% lean ground beef
1/3 cup This Little Goat went to Yucatán
1 (14.5-ounce) can chickpeas, drained
1 (14.5-ounce) can kidney beans, drained
For creamy Yucatán dressing:
2 Tbsp plain Greek yogurt
2 Tbsp This Little Goat went to Yucatán
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
For taco salad:
2-3 hearts romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 ripe avocado, diced
1 (2.25-ounce) can sliced black olives, drained
3/4 cup shredded cheddar cheese
1/4 cup fresh cilantro leaves, torn
Heat a large skillet over medium heat and coat with a drizzle of cooking oil. Add in the onion, garlic and a pinch of salt and sauté until tender, about 5 minutes.
Add in the ground beef and season with ½ teaspoon salt. Let cook, breaking apart with a wooden spoon, until the meat begins to brown. Stir in the Yucatán sauce and continue cooking, stirring frequently, until the meat is cooked through and the sauce has thickened.
Add in the drained kidney beans and chickpeas and season to taste with salt.
Next, make your salad dressing by whisking together the Greek yogurt, 2 Tablespoons Yucatán sauce, olive oil and lime juice. Season to taste with salt and set aside for serving.
Add the chopped lettuce to a large salad bowl. Top with the ground beef taco meat, tomatoes, avocado, olives, cheese, cilantro and a sprinkle of Mexico everything crunch. Drizzle over your dressing and toss to combine. Serve immediately.