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Watch Us Make the Recipe You Will Need For the Taco Meat 1 teaspoons chili powder 1 teaspoon ground cumin teaspoon smoked paprika 1 teaspoon garlic powder teaspoon dried oregano teaspoon fine sea salt, plus more as needed 1 tablespoons avocado oil 1 pound lean ground beef, 90/10 (450g) 2 tablespoons tomato paste (35g) cup chicken stock or water For the Taco Salad 12 cups shredded crispy lettuce, like romaine or iceberg lettuce 1 cup homemade pico de gallo or chopped tomatoes cup Mexican blend shredded cheese (113g) 1 large avocado, pitted and sliced 1 cup tortilla chips, try homemade tortilla chips, optional Cilantro Lime Dressing, Homemade Ranch, or your favorite store-bought ranch Directions 1 Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt
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The sleeveless cut makes it perfect for warm weather, while the structured denim fabric allows for easy layering with jackets or sweaters as the seasons change
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