Taco Salad with Roasted Corn and Pico de Gallo

This Mexican-accented salad, with its layers of lettuce, spicy ground beef, colorful vegetables and crunchy chips, looks elaborate-but assembly is fast. For a change of pace, substitute 2 cups of chopped cooked chicken for the beef.

Heat oven to 450 degrees F. In baking pan with sides, toss together corn, oil and 2 teaspoons taco seasoning. Spread corn in single layer on baking pan and bake for 10 to 15 minutes, or until...


Ingredients

  • 3/4 cup Market Pantry™ Canned Sweet Corn Kernels, drained
  • 1 tablespoon oil
  • 2 teaspoons Archer Farms™ Taco Seasoning
  • 1 pound lean ground beef
  • 1/2 cup Fresh Cuts™ Diced Onions
  • 1/4 cup Archer Farms™ Taco Seasoning
  • 1 (10 ounce) bag Archer Farms™ Romaine Lettuce
  • 3/4 cup Market Pantry™ Canned Black Beans, drained and rinsed
  • 1 cup Fresh Cuts™ Pico de Gallo
  • 1 cup Market Pantry™ Shredded Mexican Style 4 Cheese Blend
  • 4 cups Archer Farms™ Yellow Corn Tortilla Chips
  • Archer Farms™ Refrigerated Southwestern Ranch Dressing

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