Pueblo Salad

A refreshing salad featuring ground beef, pablano peppers, black beans, tomato, spinach, queso fresco and our Green Chile Pepper Dip.

Ingredients

  • 10 oz. Ground beef
  • 1/2 cup Robert Rothschild Farm Green Chile Pepper Dip
  • 1 Pablano pepper, julienne
  • 12 oz. Black beans, drained
  • 1/2 cup Tomato, diced
  • 1 lb. Spinach, fresh, cleaned
  • 6 oz. Queso fresco
  • Directions
    1. Combine beef and 2 tablespoons of Green Chile Pepper Dip, pepper and cook over medium-high heat until brown and drain off fat. Reduce heat.
    2. Add remaining Green Chile Pepper Dip, black beans and tomatoes, sweat until hot.
    3. Remove from heat and add fresh spinach, toss until covered, garnish with cheese and serve.

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