Veggie Taco Salad

I was looking for different ways to use ‘The Very Good Butcher’ products I bought. Specifically the taco stuffer! I know I could easily do tacos, and I probably still will but I wanted to do something different too. So I landed on a pretty fully loaded taco salad. I was going to add black beans to the salad and totally realized that the taco stuffer is bean lol. I don’t need more beans! It turned out so darn good though and I love having been able to crush a meatless taco salad!

Serving Size: 2 Taco Salads

Ingredients

• 4-6 Cups of Iceberg or Romaine Lettuce, rinsed and ripped

• 1/2 Package of ‘Taco Stuffer’

• 1 Avocado, sliced

• 1 Jalapeno, sliced

• 3/4 Cup Cherry Tomatoes, halved

• 3/4 Cup Tortilla Strips

• 1/3 Red Onion, sliced

• 1/2 Cup Cheddar Cheese, shredded

• 1/2 Cup Salsa Ranch dressing

• 1-2 Tsp. Evoolution Chipotle Oil

• 1 Tsp. Pepper

• 1 Tsp. Garlic Powder

Directions

• Pre-heat a pan and add in the chipotle oil, add in the taco stuffer, break up the ‘meat’ using a wooden spatula and season with pepper and garlic powder. Cook as per packaging, about 5-6 minutes.

• While the ‘meat’ is cooking, take all the remaining ingredients and equally split them between two large bowls (with the exception of the dressing).

• Top each salad with the cooked ‘meat’ then drizzle the desired dressing overtop!