Taco salad stacked sundae style! Quick, easy, and completely flexible for picky eaters. Serving it buffet style prevents the lettuce from getting soggy!
4 c kidney, pinto, or black beans, cooked and drained (this is equivalent roughly to 2 16 oz. cans)
4 T taco seasoning mix (see recipe below)
1 c water (add more, if needed)
1 16 oz. can whole kernel corn
1 c fiesta style shredded cheese
1-2 heads romaine lettuce, chopped
2-4 tomatoes, chopped
Salsa (homemade or store bought)
Olives, sliced (optional)
Cilantro, washed and chopped (optional)
Guacamole (optional)
Sour Cream or Greek Yogurt (optional)
Green or red onions, chopped (optional)
Ranch Dressing (optional)
Lime wedges (for sprinkling juice over the top)
Corn Tortilla Chips
Instructions
Cook brown (or white) rice according to package directions.
While rice is cooking, cook chicken (or hamburger) in a large skillet. I like to saute my chicken in a little butter or olive oil and cook it just until there is no pink, but it is still very tender.
Add beans of choice. Sprinkle 4 T of taco seasoning over bean/meat mixture (to taste) along with 1 c water. Bring to a boil and then turn to low and simmer for about 15 minutes. (Note: If using black beans, I like to keep them separate from my chicken. I use ½ c water with 2 T taco seasoning mix and simmer it on low with the chicken. In a separate skillet I do the same thing with the black beans. ½ c water, 2 T taco seasoning mix, 4 c black beans. This way your chicken doesn't turn black.)
While beans/meat are simmering, prepare the rest of the ingredients.
Chop lettuce, tomatoes, onions, and cilantro.
Heat the corn and set aside.
Place all of the ingredients into separate bowls and line up with hot ingredients first followed by cheese then end with the lettuce and toppings.
Serve immediately.
Recipe by Home Baked Joy at https://www.homebakedjoy.com/taco-salad-supreme/