Taco Salad with Roasted Corn and Tomatillo Ranch Dressing
Remember my friend Biz that I met in NYC doing the Extended Stay Cook-Off? We've kept in touch ever since and I have really enjoyed following her on Instagram to see what she's been cooking up. A few weeks ago she posted these gorgeous pictures of a taco salad that she had made and I haven't been able to get the idea off my mind. I haven't made a taco salad in years and as soon as I saw her posts, I knew I needed to change that.
To make the dressing, cut 2 tomatillos in half and place them on a foil lined cookie sheet along with 4 cloves of garlic in the skins. Spray them with non-stick cooking spray and place the cookie sheet under the broiler until charred. Once they're nice and browned, set them aside and let them cool.
Once the tomatillos are cool, place them in a blender along with the peeled roasted garlic cloves, a huge handful of cilantro and half a bottle of Ranch dressing (I use HEB Salsa Ranch, but any brand will do). Blend it till smooth and put it in the fridge to chill. I stored mine in a mason jar. Did you realize that the lids from a mayo jar fit perfectly on Mason jars? Now you do!
While the dressing is chilling, cook your standard taco meat (1 pound ground beef or turkey and one pack of taco seasoning), shred cheese, chop tomatoes, cilantro, olives and red onion.
I also used a bag of the Green Giant Honey Roasted Sweet Corn that I had leftover from practicing my Pillsbury Mexican Street Corn Cups
It was so delicious, quick and easy and my kids raved about it!
What is your favorite go-to for a fast and easy dinner?