Yields 6 generous servings
This one-dish treat contains all of the major food groups. Prepare favorite taco ingredients and stack them on organic blue-corn chips or a bed of torn lettuce. Homemade salsa adds more veggies and zing. Use a recipe like one at AllRecipes. com/recipe/fresh-salsa-2. For a flavor twist, add diced avocado sprinkled with lemon juice to keep the bright green color; red, green, orange or yellow peppers; and fruit like mangos or peaches.
1 to 2 Tbsp olive oil (if needed)
11⁄4 lb naturally raised lean ground meat or meat substitute
1 small onion, 2-in or less in diameter, chopped
1 (8-oz) can organic tomato sauce
1 tsp chili powder
3⁄4 tsp ground cumin
Natural salt and pepper to taste
2 (151⁄2-oz) cans black beans, rinsed and drained
3 tomatoes, seeded and chopped in 1⁄4-inch pieces
1 bunch cilantro leaves, stems removed
11⁄2 cups organic shredded cheddar,
Mexican blend or vegan cheese
1 (151⁄2-oz) can black olives, drained and sliced
1 (8-oz) container of regular or vegan sour cream
1 small head Romaine lettuce, roughly chopped
1 (1-lb) bag organic blue corn, whole grain, artisan, white or yellow corn or gluten-free baked tortilla chips
1. Add 1 Tbsp oil to an 8-to-10-inch skil- let and heat over medium-high heat until the oil just begins to simmer. Add chopped onion and stir. Sweat for 3 to 4 minutes.
2. Add the ground meat or meat substitute. If needed, add oil. Stir to break up large clumps and cook until browned.
3. Remove from skillet and drain the meat. Return to skillet, and then
add tomato sauce, chili powder and cumin. Stir to blend and simmer over medium heat until the sauce begins to thicken. Add salt and pepper to taste. Keep warm.
4. Place beans, tomatoes, cilantro, cheese, olives and sour cream in separate bowls. On a serving plate, put Romaine lettuce, taco chips or a combination of the two. Add toppings and salsa as desired.
Optional substitution: Use one 8-oz can of tomatoes with green chiles in- stead of the tomato sauce, chili powder and cumin.
