Featured Blend in this Recipe:

from 4.25

You don’t need to obtain Operation Fast and Furious weapons to seize authentic chimichurri flavor. Savory, herbal, and slightly citrusy.

Suggested Use: Fajita up and Mix 2 tbsp with ¼ cup olive oil, squeeze of fresh lime/lemon juice, coat skirt steak and marinate at lease 2 hours. Grill 6-8 minutes on each side. Cover and let rest for 5 minutes before serving.

Ingredients: tomato flakes, garlic, sea salt, parsley, black peppercorns, cilantro, Mexican oregano,  tomato powder, lemon peel, white vinegar powder, basil

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leftover-taco salad

by: Spicin' and Dicin'


• 2 cups baby spinach
• 1 cup lettuce, chopped
• 1/2 cup leftover taco meat (ground beef used in this recipe)
• 1/4 cup black beans
• 1/4 cup leftover rice
• 1/4 cup diced tomatoes
• 1/4 cup tortilla chips, crushed
• 2 tbsp shredded cheese (optional)
• 2 tbsp salsa verde or guacamole
• 1 tbsp olive oil
• 1 tsp fresh lemon juice
• 1 tsp Chimichurri Blend



In a small mixing bowl, combine olive oil, lemon juice, and Chimichurri Blend. Set aside.

Place spinach on a plate and add chopped lettuce. Warm up meat, beans, and rice. Top salad with remaining ingredients. Drizzle Chimichurri Dressing over salad and enjoy! 

If making this salad ahead of time, pack the meat, beans, and rice separately so you can warm them up later.