On the menu was a Mexican Cobb Salad with Nacho Chips. My guys knew we were having salad. When they came home from work, they paused in the kitchen, looking strangely at the cans and seasonings on the counter. You would think by now they would know we don’t do anything “ordinary” when we can go for extraordinary.
This salad reminded me of the Pub Salad I made as part of my Saint Patrick’s Day Feast this year. Everything spread out on a platter, not all mixed together in a big salad bowl. Don’t get me wrong, I have nothing against a tossed salad. However, serving a salad that has retained its individual ingredients allows the diner to design their own plate, taking only what they want.
I am the avocado eater in my house. Kiddo and I adore olives. Hubby likes everything else but the avocados, olives and cheese. By having everything spread out, you get to build your individual salad to your liking. This was so pretty and so filling, I might just need to work it into Cinco de Mayo next year.
Mexican Cobb Taco Salad
2 lbs Ground Chuck
Taco Seasoning to taste
Ground Cumin to taste
Ground Jalapeno or Cayenne Pepper to taste
6 oz Butter Lettuce
1 can Sweet Corn
1/2 cup sliced Black Olives
2 cups Mexican Cheese Blend
1 large Avocado
4 firm Roma Tomatoes
1 can Whole Black Beans
2 tablespoons Cilantro
1 bag Nacho Doritos or as needed
Brown ground chuck in a large skillet. Drain well, season with taco seasoning, cumin and Jalapeno or cayenne pepper to taste. Cover and keep warm.
Rinse butter lettuce. Break off leaves and line the rim of a large serving platter with the lettuce.
Drain corn, rinse well. Place corn in a bowl. Season with cumin and jalapeno or cayenne seasonings as desired. Stir to blend well. Drain sliced black olives and set aside. Peel and pit the avocado. Cut into slices. Squeeze the juice of 1 lime over avocado to help keep color fresh. Cut tomatoes into bite-size pieces and set aside.
Drain and rinse black beans well. Place beans in a bowl. Season with cumin and pepper seasonings as desired. Toss to blend well.
Chop the cilantro and set aside.
To assemble the platter, create a line with the seasoned corn at one end of the platter. It’s okay when building the platter to cover some of the lettuce leaves. Just let the edges of the leaves stick out. Next create a line of black olive slices at the opposite end of the platter. You are working your way to the center with the ingredients. Line the shredded cheese next to the line of olives. Arrange the avocado slices next to the corn on the opposite side. Next come the tomatoes next to the cheese, then the black beans next to the avocados. Now just the center of the platter remains empty.
Spoon the hot taco meat down the center of the platter between the tomatoes and the black beans. Sprinkle everything with the chopped cilantro. Tuck the chips around outer edge of the serving platter and serve at once with a selection of dressings.
To make individual servings, pile some lettuce onto plates. Add whatever else is desired. Break chips over the salad once plated as you would croutons for a little crunch in every bite.
Note: Avocado or Jalapeno Ranch dressings go well with this salad.
Nothing gives me greater pleasure than to see an empty platter at the end of the meal. That means everyone enjoyed the food. Yeah, this salad was yummy!