TACO SALAD

TACO SALAD

 

Salad:

1 Tbs. olive oil

1 ½ lbs. ground beef (85% lean)

2 envelopes taco seasoning

1 tsp. salt

1 tsp. black pepper

3 ears corn on the cob

2 heads romaine lettuce, shredded

¾ cup, fresh cilantro, chopped

2 pints grape tomatoes, cut in half

1 large sweet onion, diced

2, 2.25 oz. cans sliced black olives

1, 15 oz. can black beans, drained and rinsed

1, 15 oz. can kidney beans, drained and rinsed

3 avocados, chopped

1 ½ cups shredded cheddar cheese

1, 12.5 oz. bag Cool Ranch Doritos (or any corn chips), crushed

 

Dressing:

2, 4oz. cans chopped green chilies

½ cup Thousand Island dressing

½ cup sour cream

1 cup jarred salsa, medium spicy

2 Tbs. sugar

1 tsp. black pepper

¼ cup fresh lime juice

 

In a large frying pan or dutch oven over medium heat, heat the olive oil and add ground beef, breaking up with a spatula to evenly cook. Add 1.5 envelopes of the taco seasoning, salt and pepper and continue to cook until well combined and cooked through. Drain off any excess fat and set aside.

Place the corn on a grill or in a grill pan and cook, turning every 5-7 minutes until toasty brown. Set aside to cool.

In a large salad bowl, layer the lettuce, cilantro tomatoes, onion, olives, beans, avocado, cheese, and Doritos (reserve ½ cup for garnish). Cut the corn off of the cobs and add to the salad bowl along with ground beef (still warm).

In a large jar, combine all of the dressing ingredients and the remaining half packet of talk seasoning. Shake, shake, shake until well combined. If you don’t have jar, you can whisk together in a small bowl.

Toss salad with dressing just before serving and garnish with the saved chips.

I created this salad for Amanda and Jack's Mexican-themed bridal shower and it received rave reviews!

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Tacos

Salad

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC