"Leftover" Taco Salad
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
I had some ground beef left over from taco night and didn’t feel like making tacos for lunch the next day. This is a great use for that leftover meat and was a truly satisfying meal!
Total Time: 10 mins
Servings: 1-2
INGREDIENTS
• 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
PREPARATION
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.
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