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Summer Taco Salad

BeefTurkeyStove-Top

Time: 5 hours 25 minutes

Yield: 6 servings

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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!

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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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