Mexican Cobb Salad

There are some nights when I just don’t feel like cooking (a lot of them actually), and last night was one. On such nights when leftovers are not left over, I tend to turn to salads. During the winter months a salad seems so cold, unless it is kicked up with some spice and a bit of zing. Enter the Mexican Cobb Salad, a zippy take on a traditional favorite. You really don’t need a recipe to put this together, just envision all of the things that you like about Mexican food, plus what suits you in a salad, and layer it in rows across the top of the bed of lettuce (or lettuces) of your choice.

Mexican Cobb Salad

½ pound ground chuck
1/2 packet of taco seasoning
1 head Romaine Lettuce, torn

1 cup sharp cheddar cheese, grated
1 cup corn
1 avocado, cubed
1 tomato, cubed
1 hard-boiled egg, sliced

¼ cup chopped cilantro

Pinch of cumin

In a 9-inch saute pan over medium heat, cook ground chuck, crumbling as you do, until done; drain. Put meat back into pan and add half a packet of taco seasoning (or use your own, as I did), and half a cup of water and simmer until the liquid has absorbed; set aside.

Assemble your salad with a bed of chopped romaine lettuce on the bottom, and then each topping, in whatever order you see fit, laid out in rows: egg, tomato, cheese, avocado, taco meat, corn.  Sprinkle the hardboiled eggs with cumin (chili powder or cayenne), and the corn with the cilantro.

Drizzle with your favorite dressing or salsa. I used a cilantro ranch dressing, made from my own mixture (recipe coming soon), but you can use plain ranch, or blend a half of an avocado into your ranch dressing for an avocado ranch. Season it with cumin, cilantro, lime juice, avocado, cayenne pepper, whatever you see fit and in any amount that suits you. It is very forgiving.

Makes 2 main dish salads.

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 This post is linked to:

Five Star Frou-Frou,

Simple and Sweet Fridays

Foodie Friday & Everything Else

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