Fiesta Taco Salad (aka Haystacks)

Ingredients:

Homemade Taco Seasoning (see below)

16 oz salsa, divided

3/4 cup sour cream (organic), divided

1 avocado

1/8 tsp salt

1 tsp lime juice

1 T olive oil

1 cup black beans (pre-cooked)

2 cups Vegeburger Crumbles (dehydrated)

3 T cilantro, organic, roughly chopped

1 head organic romaine lettuce, cleaned and chopped

2 organic Roma tomatoes, diced

2 Jalapeno Peppers, seeded and diced

1 Cup whole kernel corn, drained

1/4 cup black olives, drained and sliced

1/3 cup red onion, diced.

1 1/2 cups shredded Mexican cheese blend (organic)

For the Taco Seasoning:

1 T chili powder

1 1/2 tsp ground cumin

1 tsp salt

1/2 tsp pepper

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried oregano

1/8 tsp cayenne pepper

Instructions:

Make the dressing: 

Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.

Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use the back of a fork to mash it. Cover tightly with saran wrap and set aside.

Heat the Burger Mixture:

Heat olive oil in a large skillet over medium-high heat. Add the vegeburger, cook and crumble for 7 minutes, or until lightly brown.

Reduce heat to low. Add 2 tablespoons taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad:

Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.

Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.

Top with mashed avocado then add a dollop of sour cream to each serving.

Drizzle with salad dressing or serve it on the side.

Sprinkle with tortilla chips and serve!