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- Cook ground beef in a little olive oil until it’s nicely browned, breaking apart with a turner as it cooks.
- Then add 2 tablespoons of Kalyn’s Taco Seasoning and a cup of water and let the meat simmer until all the liquid is evaporated. Be sure to cook until the bottom of the pan looks dry, or the salad will be soggy!
- Turn off heat and let the meat cool slightly in the pan while you prep other ingredients
- Soak the baby kale in ice cold water in a salad spinner if needed to crisp the kale. (You can cut off the stems if you like; I always do that!
- Whisk together the 2 T lime juice, 1/2 tsp. Kalyn’s Taco Seasoning, 1/2 tsp. Spike Seasoning, 4 T Herdez Salsa Verde, and 6 T mayo to make the lime and chile dressing.
- Drain a can of sliced olives (or use regular olives and slice them.)
- Crumble one cup of Queso Fresco cheese
- Chop up the red peppers and slice cherry tomatoes
- Cut up the avocados into chunks and toss with 1 T lime juice
- Spin kale until it’s VERY dry (blot dry with paper towels if needed) and then coarsely chop the kale and transfer a bowl that’s big enough to toss all the ingredients
- Add the chopped red pepper, tomatoes, sliced olives, and taco meat and toss with desired amount of dressing.
- Then add the diced avocado and crumbled Queso Fresco cheese and gently toss to combine (I save a few avocado pieces and a little cheese to garnish the top of the salad.
- Serve right away and enjoy!
