Taco Salad

Tonight I wanted something healthy, with a Tex-Mex feel.  I also wanted something that my kids would eat.  So I did a variation on a taco salad.  I ate the yummy salad (and I'm assuming J will when he gets home), and the kids ate tortillas, cheese, olives, corn, and beans.  Success!

Taco Salad

6 cups mixed greens (or your favorite lettuce)
1/2 can black beans, drained and well-rinsed
1/2 can whole kernel corn, drained and rinsed
1 can black olives, sliced or not as you prefer
2 cups grated cheddar cheese, or a Mexican cheese blend
1 large tomato, chopped
1 avocado, chopped
2 large flour tortillas
2 T Salsa
1/2 cup Ranch Dressing
1/4 tsp Lime juice

First, make a quesadilla.  Place a tortilla on a flat grilling pan or a large skillet. Sprinkle grated cheese until mostly covered, then top with another tortilla.  Cook on medium to medium high for 2-3 minutes or until the cheese begins to melt.  Flip, then cook until cheese is fully melted and the tortilla is slightly browned.  Using a pizza cutter, cut the quesadilla in half, then slice each half into 1-inch strips.  Arrange the strips around the outside of a large shallow serving bowl.

Assemble the salad.  Place lettuce in the serving bowl, slightly overlapping quesadilla.  Top with beans and corn, then tomatoes, olives, avocado, and whatever cheese you have left.

In a small bowl, whisk together Ranch dressing, salsa, and lime juice.  Drizzle over top of salad, and serve immediately.

Enjoy!