Taco Salad with Roasted Corn and Pico de Gallo Recipe

Taco Salad with Roasted Corn and Pico de Gallo Recipe

  • 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
  1. 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 corn begins to turn light golden brown, stirring every 5 minutes. Cool 10 minutes.
  2. Meanwhile, in large nonstick skillet, cook ground beef, onions and 1/4 cup taco seasoning over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Cool for 10 minutes.
  3. Arrange lettuce on large platter; top evenly with meat mixture. Add corn, beans, cheese and Pico de Gallo. Place chips around the edge, crumbling some over the top. Drizzle with dressing.
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