In a large skillet over medium-high heat, drizzle pan with oil, and brown the beef. Drain excess fat. Add a portion of the onions, and pepper, stir in the seasoning.
Layer lettuce, onion, beans, prepared beef, cheese, and tomatoes. Toss with dressing. Add chips. Stir just before serving. Top with sour cream and salsa.
Recipe Notes
TWISTS: Harissa, Green Chile or Garlic Oils, Brazilian Blend or Spanish Blend,
Preheat oven to 450º Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender 4 to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 c water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of a spoon until thick. Stir in lime juice. Season with chili powder salt and pepper.
Meanwhile, toss carrots with the Olive Twist Spanish Blend and 1 1/2 tablespoons Harissa Olive Oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes. Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges
Bring salted water to a boil. Cook pasta according to package directions. Meanwhile, chop cilantro, reserve 3 Tbsp for garnish. Drain pasta toss with remaining cilantro. Add oil to skillet; heat over medium-high. Combine shrimp, garlic and seasoning; toss to coat. Arrange shrimp in a single layer over bottom of skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove skillet from heat and turn shrimp over; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from skillet set aside and keep warm.
Add wine to same skillet. Cook on medium-high heat 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits. Add Butter Olive Oil, broth and salt cook 2-3 minutes or until heated through. Drizzle pasta with sauce top with shrimp garnish with cilantro.
Twist: Any of our spicy oils would compliment this dish: chipotle, Harissa, and Cayenne. For a more Mediterranean flavor try the wild dill olive oil, or wild mushroom & sage olive oil with pita bread!
Recipe Notes
The following items are available at The Olive Twist, Inc, or our on-line store:
Soak the ancho chilies in hot water for 1 hour or in tap water over night. Drain well and remove the stems and seeds. Chop.
Blend with vinegar and strain. Add all the other ingredients and blend well. The oils can be added at the start.
If you want a little more kick add some crushed red chilies or cayenne pepper.
Twist: Used on pasta salad or greens of choice. For added heartiness, add chicken or beef.
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
Grill or bake chicken and slice. Cook rice according to package directions and toss with harissa olive oil.
Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito. Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito.
Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito.
Mexi Cream
Mix together sour cream and Fresco Blend.
Recipe Notes
This recipe uses Olive Oil found at The Olive Twist. It may be purchased online and at both store locations. Click on the Olive Oil below to learn more about it:
