Beautiful way to serve a taco salad, great for parties or entertaining.
Place lettuce into bottom of clear straight-sided bowl or trifle bowl, cover and refrigerate. Combine tomatoes, olives, green onions and cilantro in a small bowl, season with salt and pepper, if desired and set aside. Brown meat in a large nonstick skillet for 5 to 8 minutes or until cooked through. Stir in taco seasoning and follow package directions for preparation. Heat oil in a deep sided sauce pan to about 350°F or until a small strip of tortilla sizzles when dipped into the oil. Heat tortilla wedges in oil for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towels to drain, sprinkle with salt, if desired.To assemble the salad layers:1- Remove chilled trifle bowl with lettuce from the refrigerator.2-Top with taco meat in an even layer.3- Pour corn in an even layer over the meat. 4- Pour beans in an even layer over the corn 5- Add a layer of the tomato mixture. 6- Arrange avocado slices in a circle on top of the tomato layer. 7- Mound Queso fresco cheese into the center of the avocado circle. 8- Stick crisp tortilla wedges into the salad center around the cheese. 9- Sprinkle with shredded cheddar and garnish with additional cilantro if desired.10- Serve immediately with Spicy Chipotle Ranch Salad Dressing. To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor. Puree until smooth. Serve immediately or cover and store refrigerated for up to 2 weeks. Makes 1-1/2 cups.
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