Zesty Taco Salad
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 1 1/2 cups fresh corn kernels or frozen, thawed
- 4 large diced tomatoes
- 1 1/2 cups cooked long-grain brown rice
- 1 15-ounce can black, kidney or pinto beans, rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt ( or lemon juice)
- 1/2 cup chopped fresh cilantro
- 1/3 cup prepared salsa
- 2 cups shredded or chopped lettuce
- 1 cup shredded taco cheese blend
- 2 1/2 cups thin tortilla chips
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Preparation
- Heat oil in a large skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
- Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
- Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips underneath or around the edge for dipping.
