Taco Salad
Taco Salad
Looking for a dinner that's full of flavor and ready just in time when your family asks, "What's for dinner?" Enter the humble but mighty Taco Salad. Throw in some extra Libby's Whole Kernel Sweet Corn and mix a tablespoon of Greek yogurt into your favorite ranch for a little extra fiber and protein.
SERVINGS
4
PREP TIME
1 Min
COOK TIME
0 Min
Ingredients
1 can Libby's Whole Kernel Sweet Corn (drained)
1 can Black beans (drained)
1 Large tomato (chopped)
1/3 cup Bottled ranch dressing
4 cups Tortilla chips
1 Small head of iceberg lettuce (cored and shredded; about 6 cups)
1 cup shredded mexican blend cheese
Optional addition: add a tablespoon of Greek yogurt into your favorite ranch
1 can Libby's Whole Kernel Sweet Corn (drained)
1 can Black beans (drained)
1 Large tomato (chopped)
1/3 cup Bottled ranch dressing
4 cups Tortilla chips
1 Small head of iceberg lettuce (cored and shredded; about 6 cups)
1 cup shredded mexican blend cheese
Optional addition: add a tablespoon of Greek yogurt into your favorite ranch
Instructions
Combine Libby’s® Whole Kernel Sweet Corn, black beans, tomato and ranch dressing in large bowl.
Line another large bowl or platter with tortilla chips; layer lettuce, vegetable mixture and cheese, in that order, on top of chips.
Combine Libby’s® Whole Kernel Sweet Corn, black beans, tomato and ranch dressing in large bowl.
Line another large bowl or platter with tortilla chips; layer lettuce, vegetable mixture and cheese, in that order, on top of chips.
