- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 6 - 8
Ingredients
- 1 pkg
- Fantino and Mondello Dry Sausage Chorizo (sliced)
- 200 g
- shaved Panache Roast Sriracha Chicken or Angus Roast Beef (deli counter)
- 250 g
- Bothwell Monterey Jalapeno Jack Cheese
- approx. 170 g
- 1/2
- head iceberg lettuce, shredded
- 4 to 5
- plum (roma) tomatoes, diced
- 1 can
- Compliments Balance Black Beans, rinsed and drained
- 540 mL
- 1 bag
- Compliments Naturally Simple Blue Corn Tortilla Chips
- 198 g
- 1 cup
- finely diced red onion
- 250 mL
- 1 cup
- Compliments Ranch Dressing
- 250 mL
- 2 ripe
- avocados, peeled and thinly sliced
- 1/2 cup
- thinly sliced green onions
- 125 mL
Directions
Step 1
Cook the chorizo in a frypan over medium heat until lightly golden and crisp, about 5 min. Transfer to a paper towel-lined plate.
Step 2
Chop the shaved chicken or beef into bite-sized pieces. Shred the cheese.
Step 3
Build the taco salad by placing half the lettuce in a bed on a large platter (or opt to plate individually). Top with half of each of the tomatoes and black beans. Lightly crush half the tortilla chips and scatter over top. Sprinkle on half of each of the chorizo, chicken or beef, cheese, onion and dressing. Repeat all layers with the remaining half portions of ingredients, reserving the sliced avocados and green onions for garnish on top. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 470
- Fat:
- 33 g
- Saturated Fat:
- 9 g
- Carbs:
- 27 g
- Fibre:
- 7 g
- Sugar:
- 4 g
- Cholesterol:
- 55 mg
- Protein:
- 19 g
- Sodium:
- 910 mg
