15 Apr What's for Dinner Tonight? RPK's Taco Salad

Lately, I’ve had a craving for Mexican (or should I say Tex-Mex) food. Not the as-big- as- your -head enchilada/rice/beans combo patter kind of craving…more like the Taco Salad kind of craving. Since I won’t order a Taco Salad at a restaurant-for a variety of reasons, I like to create this version at home.

If you look in your kitchen right now, I’d bet you have at least 75% of the ingredients on hand that you need for this delicious and eye pleasing dish.

RPK’s Taco Salad

Salad Greens-the deeper the color, the better-as much as you’d like
Chopped tomatoes-as many as you’d like
1 cup black beans, rinsed and drained
1/3 cup corn kernels (can be fresh of the cob or out of the can-be sure to rinse and drain well)
1/4 cup reduced fat Mexican blend cheese or Mozzarella cheese, shredded
Salsa-as much as you’d like–this becomes your salad dressing
2 T low fat sour cream (optional)
2 T black olives
11-18 (depending on serving size) of blue corn or yellow corn tortilla chips ( I like Guiltless Gourmet Blue Corn chips or Costco’s organic yellow corn tortilla chips

Layer in the following manner:
Lettuce, tomatoes, beans, corn, cheese, salsa, sour cream, olives. Crush chips on top of salad or place around salad and use as “scoopers”. Feel free to throw on as many veggies as you’d like, too.

If you’d like to add lean ground beef or turkey, feel free to take out the beans and replace with the meat. Or, if you’d like a double shot of protein, leave the beans!

Next time, I’ll take a picture for you. The pretty Mexican dresses don’t do my Taco Salad justice….I just thought they were pretty.