Crunchy Taco Salad
This is a hearty, fun, easily adjustable taco salad recipe. Colorful, low-stress, and healthy, it’s a perfect way to use all your summertime produce for a weeknight meal!
Ingredients:
[Makes 4-5 large salads]
-4 heads of little gem lettuce
-2 bell peppers
-4 ears of corn
-2 large heirloom tomatoes
-1 onion
-1 bunch fresh cilantro
-1 cup of Mexican cheese
-1 pound of ground beef
-salt and pepper to taste
-1 tbs olive oil
-ranch dressing
-tortilla chips to crunch and spread over the top
Method:
1) Wash and roughly chop lettuce. Separate into bowls and set aside.
2) Roughly chop peppers and shave fresh corn ears. Heat olive oil in pan, add peppers, and sear for 4-5 minutes. Add raw corn, turn to heat down to medium, and continue cooking for 5-10 minutes, adding salt and pepper as desired. When finished, set aside.
3) In a separate pan, cook ground beef, stirring occasionally. When finished set aside.
4) Roughly chop tomatoes, onion, and cilantro. Mix together and add salt and pepper. Set aside.
5) Assemble your salad! Start with the lettuce base, add meat, then corn/pepper mixture, then onion/tomatoes mixture. Sprinkle with Mexican cheese, crunch tortilla chips over the top, and add ranch dressing. Enjoy your colorful salad!