Iceberg lettuce, thousand island dressing, corn chips, RollinGreens Ground Taco Protein, topped with sour cream & guacamole.

Serves 4 people

Ingredients

For Ground Taco Protein

• 1 Bag RollinGreens Ground Taco Protein
• 2 cups water
• 2 tbsp olive oil

For Thousand Island Dressing

• ½ cup Mayonnaise (optional dairy free alternative)
• ½ cup Ketchup

For the Guacamole

• 2 Avocados
• 1 clove Garlic
• Juice of ½ of a lime
• ¼ tsp salt

For the Taco Salad

• ½ head Iceberg lettuce 
• 1 bag of your favorite corn tortilla chips
• ¼ cup sour cream (optional dairy free alternative)
• 1/2 cup shredded cheese (optional cheese alternative)
• 3 sprigs green onion (optional)

Instructions

1. For the Ground Taco Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Ground Taco Protein and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the dressing, add 1/2 cup of ketchup and mayonnaise to a small mixing bowl. Mix with a fork until blended. 
5. For the guacamole, cut in half and into a small mixing bowl. Cut garlic and mash it into a paste with ½ tsp salt and add to the bowl. Add lime juice and mash avocados until smooth.
6. For the salad, cut lettuce and green onion into 1/4 in. slices. In your serving bowl or bowls, add ½ of dressing to the bowl. Add a layer of chips, cooked Ground Taco Protein, cheese, lettuce, dressing. Repeat two to three times or until bowl or bowls are full. Top with sour cream, guacamole. Add green onions (optional).

-Enjoy Chef Ko