PELOCOOKBOOK Recipe
Big Ass Taco Salad
4
20 min
20 min
Ingredients
- Rotisserie Chicken
- 1 t Garlic Powder
- 1 t Cumin
- 1/2 t Salt
- 1/2 t Chili Powder
- 1/2 t Paprika
- 1/2 t Oregano
- 1 t Olive Oil
- 1 T Tomato Paste
- 1/4 C Chicken Broth
- 15 oz Can Black Beans
- 1/4 Onion, diced
- 1 Clove Garlic, diced
- 1/4 Red Pepper, diced
- 1/4 C Cilantro, chopped
- 1 T Tomato Paste
- 1/4 C Water
- 1/4 t Oregano
- Salt & Pepper
- Olive Oil
- 1 Head Icerberg
- 1 C Shredded Cheddar Cheese
- Salsa
- Guacamole
- Lime
- Cilantro
- Jalapaño
- Olives
Method
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Step 1
Remove breast meat from store bought rotisserie chicken and shred with two forks. Add meat to zip top bag.
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Step 2
Add all spices into bag and toss to combine. Set aside.
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Step 3
Begin the beans. Add olive oil to a medium pot over med-low heat. Dice onion, garlic, red pepper and cilantro. Add to the pot and cook until tender over med-low heat. 3-5 mins. Add tomato paste, water, and oregano. Stir to combine.
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Step 4
Add entire can of beans to pot. Do not drain or rinse. Cover and cook for 5 mins. stirring occasionally. Slightly uncover the pot by sliding the lid to the side and let liquid reduce down for 10-15 mins.
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Step 5
Season with salt and pepper.
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Step 6
While beans are simmering, continue the chicken.
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Step 7
Add olive oil to large skillet, cooking over medium heat add chicken and spices, stir until warm.
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Step 8
Add tomato paste and chicken broth. Reduce to low stirring occasionally.
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Step 9
With your completed air fryer taco bowl begin to build your big ass salad.
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Step 10
Start by adding 1/4 of the chicken, 1/4 of the beans, and a handful of shredded lettuce and cheese.
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Step 11
Top with your favorite salsa, guacamole, sour cream, jalapeños, or olives.
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Step 12
Drizzle with creamy cilantro avocado dressing.
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Step 13
Garnish with chopped cilantro and lime wedge
