Ingredients:
dressing:
1/2 ripe avocado
1/4 cup Hatch Chile Verde
1/3 cup Greek yogurt
2 tablespoons mayonnaise
1 1/2 cups buttermilk
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 jalapeno, sliced
1/3 cup chopped cilantro
taco filling:
1 Tbsp. canola oil
1/2 yellow onion, diced
1 lb. ground beef
1 15oz. can pinto beans, drained and rinsed
1 1/2 Tbsp. Taco and Burrito Seasoning
1/4 cup Hatch Chile Verde
salad:
1 head of romaine, washed and chopped
2 cups shredded cabbage
1 pint cherry tomatoes, halved
1 1/2 cups corn kernels
1 avocado, diced
1 cup tortilla strips
1/2 cup cotija cheese, crumbled

Directions:
For the dressing, combine all ingredients in a blender and blend until smooth. Set aside.
Heat oil in a large skillet over medium heat.
Add onion and cook, stirring until softened, about 2 minutes.
Add ground beef and taco seasoning and cook until well browned, breaking up the meat with spoon as it cooks.
Add beans and green chile and cook another few minutes until heated through.
To assemble the salad, toss together lettuce, cabbage, tomatoes and corn.
Top with taco meat and finish with tortilla strips, avocado and cotija.
Drizzle with dressing and serve.

Click here for Hatch Chile Verde

Click here for Desert Gardens Taco and Burrito Seasoning