South Of The Border Salad

Hola!

I kicked off the weekend with my Ladies and Chopped Taco Salad with Spicy Sour Cream Ranch Dressing. All that was missing was a ‘rita on the side!

This salad is perfect for Summer……or whenever!

Chopped Taco Salad

1 head iceberg lettuce, rinsed and chopped
1/2 onion, chopped
1 package ground turkey, chicken or beef (about a pound)
1 Tbsp. Olive Oil
1 package taco seasoning mix
1 can black beans, rinsed & drained
1 small can corn, drained
2 roma tomatoes, chopped
1 cup shredded cheese (cheddar, jack, pepperjack, whatever floats your boat)
1 avocado, diced

cilantro, chopped (optional)

olives, chopped (optional)

green chiles, chopped (optional)

Sauté the onions in the olive oil for 5 minutes or so. Add the ground meat and brown – breaking up with a wooden spoon. Once the meat is cooked through, add about 3/4 of the taco seasoning package reserving the rest for the dressing. Add about 2 Tbsp. water to the meat mixture and cook for a few minutes longer. Let cool.

I like to layer my salad in a glass bowl – lettuce, meat, black beans, corn, tomato, cheese, avocado, lettuce, meat, black beans,corn, tomato, cheese & avocado.

Spicy Sour Cream Ranch Dressing

1/2 cup low fat Sour Cream
Low fat Milk
Packet Ranch Dressing Mix
Reserved taco seasoning from package

Put sour cream in a small bowl along with about 1 Tbsp ranch seasoning and the rest of the taco seasoning. Add about 4 Tbsp milk and whisk together. I like my dressing a little thinner so add more or less milk depending on how thick you desire your dressing.

Don’t toss until right before serving….the salad can get soggy pretty quick.

Garnish with crushed tortilla chips or, if you’re really feeling naughty, crushed Doritos. Cornbread is a tasty sidekick, too!

Have a wonderful weekend….Adios!