10 Layer Taco Salad

Ingredients

Taco Salad

4 cups shredded iceberg lettuce OR other crisp salad greens

1 can (4 ounces) sliced black olives, drained

1-1/2 cups diced Roma tomatoes OR quartered grape tomatoes

1/4 cup thinly sliced green onions

1/4 cup minced fresh cilantro

1 pound (500g) ground beef OR turkey

1 package taco seasoning mix

4 corn tortillas, cut into wedges

1 cup Mazola® Corn, Canola OR Vegetable Oil

1 cup frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 avocado, sliced

1/2 cup crumbled Cacique Queso Fresco cheese

1/4 cup shredded Mexican cheese blend OR cheddar cheese

Spicy Chipotle Ranch Salad Dressing

1/3 cup Mazola® Corn, Canola OR Vegetable Oil

1 cup Cacique Crema Table Cream

2 tablespoons loosely packed fresh cilantro

2 tablespoons fresh squeezed lime juice

2 teaspoons canned chipotle in adobo sauce (or adjust to taste)

1 tablespoon powdered buttermilk

1 teaspoon Chicken Flavoured Boullion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black medium grind pepper

Instructions

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.