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Not the usual corn salad, but one with a Mexican flavor, can be made into a dip also.
Or for another variation, substitute 1 can regular corn, drained and 1 can shoe peg corn drained for the 2 cans Mexi corn
In a bowl mix the corn, mayo, onion and cheese. Just before serving, top with slightly crushed chili corn chips (Fritos). I like to put a bowl of the chips on for those who like more in their salad.
Use this same recipe for a delicious dip just put it your food processor or blender, without the chips, for a few seconds and serve with the larger Fritos Scoops. This salad or dip keeps well and only gets better the next day. I warn you I would double the recipe if taking it somewhere and take the recipe with you if you share recipes.
Follow the same directions if you don't want the Mexican flavor and use the 1 can of regular and 1 can of shoe peg corn drained. You might want to add some seasonings such as garlic or dill, I found it a little mild for my taste.
By Ann Winberg from Loup City, NE
In a skillet, brown ground beef; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.
In a 3 - 4 qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired. Yield: 6-8 servings.
This page contains taco salad recipes. A Mexican style salad that is quick and easy to prepare.
A hearty Mexican salad that is delicious as a main course.
Combine lettuce, corn, cheese, tomatoes and onions in salad bowl. Add enough salad dressing to moisten; toss lightly. Serves 6.
Brown ground beef and add beans. Simmer 10 minutes and let cool. In a larger bowl, mix lettuce and onions. Add beef mix; top with tomatoes, avocado and cheese.