Taco Salad

Ingredients

Dressing ingredients:

• 1 cup light Ranch salad dressing
• 1 cup light sour cream
• 1 tablespoon minced pickled jalapeno peppers
• 1 large clove garlic, minced
• 1/2 to 1 teaspoon Emeril’s southwest seasoning
• Enough liquid from the jar of pickled jalapenos to season as desired

Salad:

• 4 to 6 cups Romaine lettuce
• 1/4 cup minced, fresh cilantro
• <em>Layer 1:</em>
• Lettuce/cilantro mixture
• 1 (15-ounce) can kidney, pinto or black beans, rinsed and well drained
• 1/2 pound browned ground buffalo
• 1 red onion, finely chopped
• 1 sweet red, yellow or green pepper or hot pepper, finely chopped
• <em>Layer 2:</em>
• 1 (8-ounce) package shredded Mexican cheese blend
• 1 large tomato, chopped
• <em>Serving choices:</em>
• 1 avocado, chopped
• Sliced black olives
• Corn tortilla chips, coarsely broken
• Extra dressing

Instructions

1. 1
   In a non-stick skillet, brown ground buffalo meat with minced garlic. Season with Emeril’s Southwest seasoning. Set aside to cool.
2. 2
   In medium bowl, mix dressing ingredients.
3. 3
   In a large bowl, toss Romaine lettuce, torn into bite-sized pieces with minced, fresh cilantro.
4. 4
   In a clear glass dish with deep straight sides (I use my trifle bowl), layer the toppings.
5. 5
   Top with dressing, spreading to cover salad ingredients completely. You probably won’t need all of the dressing. Save some to serve on the side.
6. 6
   Add layer 2 ingredients. Chill thoroughly.
7. 7
   At serving time, offer the listed serving choices ingredients as toppers.