Taco Salad Navajo Style

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My Kitchen in the Rockies


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1 head organic green lettuce, washed and cut

2 tablespoons olive oil

1 pound organic ground bison (or organic ground beef)

1 medium onion, diced

6 garlic gloves, minced (Kirsten used 4)

2 fresh tomatoes, coarsley chopped (Kirsten omitted the tomatoes)

2 cups cooked pinto beans (Kirsten used 1 can, rinsed and drained)

1 cup kidney beans (Kirsten omitted the kidney beans)

1 tablespoon New Mexican red chile powder, ground

1 teaspoon salt (Kirsten used 3/4)

organic tomatoes, chopped

sharp cheddar, shredded

avocado, chopped

roasted pablano peppers, chopped

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