Thursday, February 25, 2016

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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Vicki @ lifeinmyemptynest said...

Pinning - looks delicious :-)

Linda said...

What a wonderful idea!! I am pinning too. :) And I'm off to the store for an avocado. Can't wait for your dressing recipe.

Linda said...

I made this today - minus the taco meat, plus black beans and cubes of pepper jack cheese. OMG - sooooo good! I made the lazy version of buttermilk ranch (used the packet) and minced fresh cilantro over the top. I am always astounded how very delicious and satisfying an avocado is just sliced and eaten. Great salad Pattie - I'll try the meat version too.

Mary@mydogsmygardenandmary said...

Thanks so much for the recipe. My favorite salad is Cobb Salad. I had worked with a chef at the Hilton Hotel who worked at the Brown Derby where the owner made this salad one night and then put it on the menu. Eddie could sure make a wonderful Cobb Salad. So I am very spoiled when it comes to a Cobb Salad. Most restaurants do not chop there items, all Cobbs should be diced in rows.

Your Mexican Salad looks so good and I am going to try it.
Thanks so much for this recipe.

Have a great weekend.

stylesofcooking said...

Wow this looks amazing. We're doing a Mexican evening at our café next month and this is inspiration to me for the menu, thanks for sharing.

Julie's Lifestyle said...

This looks and sounds so good and healthy!