The Scoop
Showing up to a block party with a basic bowl of leafy greens is the fastest way to get your dish sidelined next to the paper napkins.
This Summer Taco Salad is the ultimate social decoy. By building a vibrant mountain of blue corn chips, Monterey Jack, and avocado over a secret base of slow-cooked, salsa-infused beef, you successfully trick everyone into thinking you brought a healthy salad. It looks beautiful, it tastes like a luxury taco truck order, and it lets you slide into the gathering with the confidence of someone who knows their dish will be scraped clean in under ten minutes.
Ingredients
- 1 1/2 pounds ground beef or ground turkey
- 1 (16-ounce) jar green salsa
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 large sweet onion, cut into thin wedges
- 1 medium red sweet pepper, coarsely chopped
- 6 cups leafy lettuce, chopped
- 3 cups blue corn tortilla chips
- 1 cup Monterey Jack cheese, shredded
- 3/4 cup frozen whole-kernel corn, thawed
- 1 avocado, chopped
- 3/4 cup cherry tomatoes, halved
- 1/4 cup sour cream, optional, for serving
Directions
- In a large skillet over medium heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-8 minutes.
- Drain the excess grease from the skillet.
- In a 3 1/2-4-quart slow cooker, add the browned beef, the green salsa, the beans, the onions, and the red peppers and stir to combine.
- Cover the slow cooker and cook on low until the flavors meld together and the beef mixture is hot, about 5-6 hours.
- On a large platter, arrange the lettuce.
- Top the lettuce with the tortilla chips and the beef mixture.
- Sprinkle the beef mixture with the Monterey Jack cheese.
- Add the corn, the avocado, and the cherry tomatoes to the top of the salad.
- Serve with the sour cream.
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