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Hi, thanks for stopping by!
So glad you are here.
Hope that you enjoyed your weekend,
thankfully it was a bit warmer,
saw lots of fun pictures of outdoor activities…
sledding, skiing and tubing.
Part of my weekend fun
was making over the kids' bathroom.
There was a limited budget for this project,
but they were in desperate need of new rugs,
ones that would not leave a trail of dried and cracked backing every time
they were moved.
Also, thought it was time to freshen up the paint.
Time to say adios to the beach theme and
bland shower curtain.
So, with a few hours on Fri morning,
the walls were updated and the bathroom
was a sparkling clean and new space that the kids just loved!
Makes me want to use their bathroom too!
Bet you never thought you would hear me say that!
In addition to painting and redecorating,
I'm always cooking too!
Today I want to share with you this fabulous, versatile salad
that is great both to take to a party as a side or serve as a meal.
The original inspiration for this salad was found on Emily Bites.
Last week it was our contribution to a potluck and
tonight, with double the meat, it will be our dinner.
Start by browning ground beef,
(I recommend 1# for a side salad and 2# for a main dish)
add taco seasoning accordingly.
While the meat is browning, the rest of the salad can be prepped.
1 head of iceberg lettuce,
1-2 roma tomatoes
1 can of black beans - drained
16 oz bag of frozen corn - thawed
One cup of shredded taco seasoned cheese was added before the
ground beef was ready.
One cup of crushed Nacho cheese tortilla chips
and 1/2 cup of French dressing were added and combined well.
Finishing touches include another cup of crushed tortilla chips and
a drizzle of Ranch dressing.
The dressing will make the chips soggy,
so I would recommend that they are added just before serving
for the best texture.
That being said,
even being the texture-lover that I am,
even this salad as leftovers was amazing!
Prep Time: 30 minutes
Serves: 6 as a meal; 12 as a side salad
1-2# Ground Beef
1-2 Packets of Taco Seasoning
1 head of Iceberg Lettuce,
1-2 Tomatoes - chopped
1 can of Black Beans - drained
16 oz bag of frozen Corn - thawed
1 cup of shredded Taco Cheese blend
2 cups of crushed Nacho cheese tortilla chips - divided
1/2 cup of French dressing
Ranch Dressing - to taste
- Brown beef and add taco seasoning
- In a separate bowl, add lettuce, tomatoes, beans, corn and cheese.
- Top with cooked taco meat and dressing.
- Incorporate crushed chips just before serving, for best texture.
- Top with more crushed chips and ranch dressing.