Taco Salad with Roasted Corn and Pico de Gallo
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"This Mexican-accented salad, with its layers of lettuce, spicy ground beef, colorful vegetables and crunchy chips, looks elaborate-but assembly is fast. For a change of pace, substitute 2 cups of chopped cooked chicken for the beef."
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Ingredients30 m servings
Original recipe yields 4 servings
- Heat oven to 450 degrees F. In baking pan with sides, toss together corn, oil and 2 teaspoons taco seasoning. Spread corn in single layer on baking pan and bake for 10 to 15 minutes, or until corn begins to turn light golden brown, stirring every 5 minutes. Cool 10 minutes.
- Meanwhile, in large nonstick skillet, cook ground beef, onions and 1/4 cup taco seasoning over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Cool for 10 minutes.
- Arrange lettuce on large platter; top evenly with meat mixture. Add corn, beans, cheese and Pico de Gallo. Place chips around the edge, crumbling some over the top. Drizzle with dressing.