Homemade Organic Shortcut South-of-the-Border Salad

Here’s What You’ll Need:

Here’s How I do it:

  1. In a large skillet combine 1/4 cup reserved garbanzo bean cooking liquid, frozen meat mix, and garlic; Cover the skillet and cook for 15 minutes.
  2. Meanwhile, in a salad bowl combine lettuce, garbanzo beans, green onion and olives; Toss and set aside.
  3. Break up the pieces and cook for an additional 5 minutes.
  4. Combine the enchilada sauce, flour, and salt in a pint Mason jar; Cover with tight-fitting lid and shake until well combined.
  5. After the meat mixture has cooked, add the enchilada sauce, chili peppers; Cook until the meat mixture is thickened and bubbly.
  6. Top the salad with meat mixture; Sprinkle with shredded cheese.
  7. Arrange on top of the cheese, the tomato halves, avocado slices and green pepper strips.
  8. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s