Posted by Serena Bakes Simply From Scratch / Tuesday, May 31, 2011
Taco Salad With Cilantro-Lime Ranch
|This is a super quick dinner perfect for when the heat hits outside. In the summer I usually brown the ground beef or chicken in the morning and we eat the salad cold. This is a favorite in our house and also very budget friendly.|
Wash 2 heads of Romain well. I fill a bowl with water and use my hands to agitate the lettuce to remove and dirt and grit.
Strain or use salad spinner to remove excess water.
Rinse 1 (16 ounce) can beans well, I had kidney in the cupboard this time but black beans are also delicious.
Add lettuce to bowl and beans.
2 Avocado chopped.
First 1 cut the Avocado in half.
Then I take my sharp knife and tap it against the seed.
Twist the knife to loosen and remove the seed.
Carefully score the inside of the Avocado with a knife being careful not to cut through the skin or yourself!
Take a large tablespoon and scoop out the insides.
Add to bowl along with 2 chopped tomato.
Add seasoned ground beef or chicken diced.
Add a scoop of refried beans to bottom of plate. About a 1/4th of a cup.
Take a large scoop of salad and top refried beans.
Cover with some grated cheese.
Chop some olives.
Top salad with olives or they can be thrown in earlier with the salad. This night I had almost forgotten the olives as we where busy with my 3 year old niece over.
Top with a good salsa.
Yummy Cilantro-Lime Ranch.
Add a handful of broken tortilla chips, crunched up and your done!
This makes about 5 large servings and takes about 20 minutes to prepare.
- 1 pound taco seasoned hamburger or diced chicken cooked, fat drained
- 2 Heads Romain Lettuce
- 1 (16 ounce) can Kidney Beans or Black Beans
- 2 Tomatoes, chopped
- 2 Avocado's, diced
- 1 (16 ounce) can Refried Beans
- 2 cups grated Cheese, like Cheddar or Pepper Jack
- 1 (16 ounce) can Olives, sliced
- 1 recipe Cilantro-Lime Ranch
- 1 container salsa or homemade
- 2 1/2 cups tortilla chips
Wash lettuce well, drain. Add kidney beans, tomatoes, avocados and meat.
Take 1/4 cup of refried beans and spread over the bottom of plate. Top with 1/5th salad, 1/5th grated cheese, 1/5th sliced olives. Drizzle with salsa and cilantro-lime ranch. Crush tortilla's over the top to finish!