Summer's Bounty Taco Salad

Lynn Socko

By
@lynnsocko

This is a great dish for leftover, brisket, steak, even chicken. You can serve it hot or cold, and it would travel well for a picnic.

NOTE: This can very easily be a vegetarian dish.


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Comments:

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

SALAD FIXINS

**tostado bowls or taco shells
**pico de gallo-see link
**fresh corn off the cob
**kidney beans or red beans, drained and rinsed

PROTEIN SUGGESTIONS-OPITIONAL

**grilled or smoked meats, chicken, brisket, fish

TOPPING SUGGESTIONS

**cheese of choice
**tomitallo salsa or red salsa
**sour cream

Directions Step-By-Step

1
Prepare pico de gallo. Remove corn from the cob. Drain and rinse canned beans, if using fresh cook, drain juice.
Pico de Gallo
2
If necessary slice or chop meat or chicken into bite size pcs. Place in a hot skillet with corn just long enough to reheat, add beans, mix well. Remove from heat, add in pico de gallo.
3
Heat tostado or taco shells according to package directions. Place mixture in tostado bowls or taco shells. Top with sour cream, tomtillo salsa, red salsa, or any of your favorite mexican food toppings.
4
Leftover smoked brisket with grated cheddar cheese
5
Grilled chicken
6
Leftover grilled ribeye with Queso Fresco Con Jalapeno cheese

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