Red Pepper Taco Salad
Red Pepper Taco Salad
Brie Thompson
4
15 minutes
15 minutes
Taco night just got a fresh, crunchy upgrade. Ground beef seasoned with Sweet Smoked Chili Rub and cooked in a dressing of Spicy Sriracha White Barrel Aged Balsamic, Caramelized Garlic Infused Olive Oil, and Sriracha Flake Sea Salt tops crisp greens, sweet red pepper, creamy avocado, and crunchy tortilla chips. This Red Pepper Taco Salad is smoky, tangy, and a little spicy in every bite.
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Ingredients
- 2 Tbsp Spicy Sriracha White Barrel Aged Balsamic
- 1 Tbsp Caramelized Garlic Infused Olive Oil
- ¼ tsp Sriracha Flake Sea Salt
- 1 lb Ground Beef
- 1 ½ Tbsp Sweet Smoked Chili Rub
- 4 cups Salad Greens
- ½ Red Pepper, sliced thin
- ½ cup Black Olives, sliced
- ½ cup Shredded Cheese
- Handful of Tortilla Chips
- 1 Avocado, sliced thin
- Spicy Sriracha White Barrel Aged Balsamic, to finish
- ¼ cup Cilantro, to garnish
- Lime Wedges, to garnish
Directions
Whisk together Spicy Sriracha White Barrel Aged Balsamic, Caramelized Garlic Infused Olive Oil, and Sriracha Flake Sea Salt in a small bowl to make the dressing.
Brown the ground beef with Sweet Smoked Chili Rub in a medium skillet, breaking the meat apart, until browned and it reaches an internal temperature of 160°F. Add the dressing and cook until it coats the beef, 1 to 2 minutes.
Arrange the greens on a serving platter. Top with the ground beef, red pepper, olives, cheese, tortilla chips, and avocado. Finish with a drizzle of Spicy Sriracha White Barrel Aged Balsamic. Garnish with cilantro and lime wedges. Serve immediately.