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Summary
When he was a kid, my husband loved the type of taco salad served over Fritos fried corn chips. This recipe was my way of allowing him to refresh that love while still adhering to my kitchen’s rules about quality meats and vegetables as well as healthier food. It’s not diet food, of course, but this salad is a perfect example of re-imagining a childhood favorite for adult sensibilities.
Servings
4 servings
Prep Time
0 hours, 25 minutes
Cook Time
0 hours, 0 minutes
Ingredients
- 1 red bell pepper, sliced
- 2 ears corn, cooked, kernels removed and cob discarded
- 1/2 cups tortilla chips, store-bought or homemade
- 1 pound ground beef, preferrably grass-fed, organic and happily raised
- 1 teaspoon olive oil
- 1/2 onion, minced
- 1 jalapeno, seeded and minced
- 1 Tablespoons New Mexican chilie powder, your favorite chilie powder blend or seasoning
- 1 15-ounce can black beans, drained and rinsed
- 1/2 cup prepared salsa
- 1 Tablespoon fresh cilantro, chopped (optional)
- 1 head fresh lettuce (red leaf, green leaf, romaine, whatever is available)
Instructions
Wash lettuce, drain and place in large salad bowl.
Heat oil in skillet or wok, and and ground beef, breaking up into small pieces with a spoon or spatula. After beginning to release it’s juices, add onion, jalapeno and chilie seasoning.
While the beef cooks, toss black beans, corn and bell pepper into the greens. Prepare serving plates or bowls with a layer of tortilla chips, then a layer of green mixture.
Place warm beef mixture atop leaves, which allows the salad to wilt just slightly. Top with desired amount of salsa and sprinkle with cilantro, if desired.
Sources
- All mine - inspired by Frito taco salads of our youth
