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1
Place lettuce into bottom of clear straight-sided bowl or trifle bowl, cover and refrigerate.
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2
Combine tomatoes, olives, green onions and cilantro in a small bowl, season with salt and pepper, if desired and set aside.
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3
Brown meat in a large nonstick skillet for 5 to 8 minutes or until cooked through. Stir in taco seasoning and follow package directions for preparation.
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4
Heat oil in a deep sided sauce pan to about 350u00b0F or until a small strip of tortilla sizzles when dipped into the oil. Heat tortilla wedges in oil for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towels to drain, sprinkle with salt, if desired.
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5
To assemble the salad layers, remove chilled trifle bowl with lettuce from the refrigerator.
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6
Top with taco meat in an even layer.
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7
Pour corn in an even layer over the meat.
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8
Pour beans in an even layer over the corn
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9
Add a layer of the tomato mixture.
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10
Arrange avocado slices in a circle on top of the tomato layer.
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11
Mound Queso fresco cheese into the center of the avocado circle.
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12
Stick crisp tortilla wedges into the salad center around the cheese.
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13
Sprinkle with shredded cheddar and garnish with additional cilantro if desired.
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14
Serve immediately with Spicy Chipotle Ranch Salad Dressing.
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15
To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor. Puree until smooth. Serve immediately or cover and store refrigerated for up to 2 weeks. Makes 1-1/2 cups.
