°1 tbsp sour cream

°1/4 tsp mayonnaise

°1/4 tsp prepared salsa

°½ tsp taco mix {from 1 oz.}


°1 lb ground beef

°1 package taco seasoning {use 1/2 teaspoon of this package for the above dressing}

°2/3 of water

°6 tbsp chopped iceberg lettuce {about 1 small head… or romaine lettuce, if you prefer}

°1 can 15 oz black beans, rinsed and drained

°12 oz prepared salsa

°1 pack 12 oz frozen corn

°1 can sliced black olives, well drained

°1/2 tsp red onion

°3 Roma tomatoes, seeded and chopped

°2 tsp (8 oz) shredded Colby cheese {I shredded my own because I think it tastes better}

°1 or 2 avocados, peeled and cubed


PREPARE DRESSING: In a small bowl, whisk together sour cream, mayonnaise, salsa and taco seasoning. Set aside.

PREPARE MEAT: In a skillet, brown ground beef; drain fat. Stirring in taco seasoning also water. Bring to a boil on medium-high heat. Reduce the heat and simmer, uncovered, until thickened, about 4 minutes. Stir frequently.

Reserve seasoned meat mixture.

PREPARE THE SALAD: In a glass serving bowl, a luggage bowl or a 9 13 baking dish, first place the lettuce, then the black beans and seasoned meat. {Do not throw}

Pour the salsa evenly over the seasoned meat. Do not spread the salsa up to the edge of the meat layer~ if you do, the salsa liquid will run over the edge of the salad container and collect in the bottom. Keeping salsa behind the edge minimizes this.
Spread the corn, black olives and red onion over the salsa. Spread the dressing mixture evenly over the onion layer.

Top the dressing mixture with a layer of tomatoes and a layer of cheese.

Cover and refrigerate for up to 12 hours.

Just before serving, garnish with cubed avocados. Serve with chopped fresh cilantro and more salsa, if desired.

Enjoy !

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