Southwestern Taco Salad

Quick, easy relatively light dinners are an important staple of summer. When we were visiting A's dad a few weeks ago, he introduced us to taco salad. We liked it and decided to make it at home. The problem was, I didn't have the right type of beans and didn't feel like going back out to get them. There were also ears of corn in the fridge that needed to be used up. What's a stay-at-home-mom to do? Why, tweak the recipe and turn it into Southwestern taco salad, of course!

The finished dish.

Ingredients
Tortilla chips
French dressing
1 lb. ground beef (I used 93% lean)
1 can black beans, drained

Cooking up the yum.

2 ears of corn or 1 cup of frozen corn
Shredded cheddar cheese
Lettuce

Directions
1. Brown ground beef in medium skillet.
2. When ground beef is almost finished, add the can of beans (drained) and corn. Stir together well. Heat until all is cooked. If the corn is frozen, heat it to room temperature in the microwave before adding.
3. Arrange chips on plate. Pour meat mixture overtop. Add however much cheese and lettuce you'd like then drizzle French Dressing over it all.

If you don't like the dressing (like me), you can leave it off. A's dad's version uses kidney beans and no corn. It's just as tasty.

So tasty. Even M2 loves it.

This is what M2 was doing while Mama put this post together.