TACO SALAD

Gluten-free|Salad|Tacos|Tex-Mex

Ingredients

Salad:

2 tablespoons olive oil

1 – 1 ¼-pounds ground beef (85% lean)

1 envelope taco seasoning

2 teaspoons Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon salt

2 cups freshly grated cheddar cheese, divided

2 heads romaine lettuce, chopped

1-pint grape tomatoes, cut in half

1 small sweet onion, diced

¾ cup frozen corn, thawed (or fresh corn on the cob, grilled – when in season)

1, 2.25-ounce can sliced black olives

1, cup black beans, drained and rinsed

1 avocado, chopped

1 ½ cups Cool Ranch Doritos (or any corn chips), crushed

Dressing:

1, 4-ounce can chopped green chilies

¼ cup Thousand Island dressing

¼ cup sour cream

½ cup jarred salsa, medium spicy

1 tablespoon sugar

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon cumin

¼ cup fresh lime juice

Instructions

Heat the olive oil in a large frying pan or Dutch oven over medium heat, and add ground beef, breaking it up with a spatula into small pieces. Add the taco seasoning and salt. Continue cooking until cooked through and set aside (drain any excess fat). Sprinkle 1 ½ cups of the cheese over the meat to melt slightly. Set aside.

In a large salad bowl (or individual serving bowls), layer the lettuce, tomatoes, onion, corn, olives, beans, and avocado. Top with the cheesy meat and sprinkle with the crushed Doritos and remaining ½ cup cheese.

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

Top salad with dressing just before serving and lightly toss.