About
The Summer Taco Salad requires a little patience to make, but my oh my, the taste is worth the wait! Summer Taco Salad features slow-cooked, extra-juicy taco meat, with all the zest and spice you could imagine! It's piled atop a bed of fresh lettuce with creamy Monterey Jack and summery corn kernels, as well as crunchy tortilla chips for a masterful and magical crunch! Summer Taco Salad will make Taco Tuesday extra nourishing and tasty!
Ingredients
- 1 1/2 pounds ground beef or ground turkey
- 1 (16-ounce) jar green salsa
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 large sweet onion, cut into thin wedges
- 1 medium red sweet pepper, coarsely chopped
- 6 cups leafy lettuce, chopped
- 3 cups blue corn tortilla chips
- 1 cup Monterey Jack cheese, shredded
- 3/4 cup frozen whole-kernel corn, thawed
- 1 avocado, chopped
- 3/4 cup cherry tomatoes, halved
- 1/4 cup sour cream, optional, for serving
Directions
Step 1 -In a large skillet over medium heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-8 minutes.
Step 2 -Drain the excess grease from the skillet.
Step 3 -In a 3 1/2-4-quart slow cooker, add the browned beef, the green salsa, the beans, the onions, and the red peppers and stir to combine.
Step 4 -Cover the slow cooker and cook on low until the flavors meld together and the beef mixture is hot, about 5-6 hours.
Step 5 -On a large platter, arrange the lettuce.
Step 6 -Top the lettuce with the tortilla chips and the beef mixture.
Step 7 -Sprinkle the beef mixture with the Monterey Jack cheese.
Step 8 -Add the corn, the avocado, and the cherry tomatoes to the top of the salad.
Step 9 -Serve with the sour cream.
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