Taco salad and chipotle ranch dressing

One Lovely Life

Dressing
1 cup mayonnaise or veganaise (homemade or store-bought)
1/4 cup full-fat coconut milk (or dairy milk or water)
1 chipotle peppers in adobo
juice of 1 lime
salt, to taste

1/2t garlic powder

In a food processor, blender, or using an immersion blender, puree all ingredients (start with 1 pepper!) until very smooth. Taste and add additional salt or chipotle pepper as desired.
Dressing will keep in the refrigerator up to 1 week.

I served with Lisa Morby's Taco salad-

Romaine lettuce

lightly smashed tortilla chips

ground beef or shredded beef, pork, or chicken (look at recipe link below)

black beans

corn

chopped tomatoes
chopped peppers

shredded cheese

avocado
optional- chopped 1/2 red, 1/2 yellow, 1/2 orange peppers

I prepared, cooked and chopped everything in the morning. Then reheated the beans and beef b4 dinner and then dinner was ready in the evening!!! Delicious

#1. I have used this Crockpot Mexican Chicken for the meat, turned out delicious

#2. Or Beef Carnitas  

https://www.onelovelylife.com/slow-cooker-beef-carnitas/#tasty-recipes-22054-jump-target