Ingredients
1 large tortilla
2 tsp (10 ml) olive oil
2 cans Del Monte southwestern style corn medley
3/4 lb (340 g) ground beef (or ground plant product)
Salt and freshly ground pepper
6 c (1.5 l) crunchy lettuce, shredded
1 ½ c (375 ml) red cabbage, chopped
1 c (250 ml) cherry tomatoes, halved
1 1/2 c (375 ml) grated cheddar
Creamy avocado dressing:
1 avocado
1/2 c (125 ml) plain yoghurt
2 tbsp (30 ml) lime juice
2 tbsp (30 ml) chives or 1 green onion, chopped
Salt and freshly ground pepper
Preparation
- In a food processor, process all the dressing ingredients with 1 tbsp (15 ml) cold water. Set aside.
- Preheat the oven to 425 o F (210 o C).
- Cut the tortillas into strips and place them on a baking sheet covered with parchment paper.
- Bake for 4 to 5 minutes or until crispy. Let cool.
- Open the cans of corn and drain excess liquid.
- In one pan, heat half the oil on medium and reheat the corn. Season.
- In another pan, heat the remaining oil on medium-high and cook the meat completely or reheat the ground plant product. Season.
- Separate the lettuce onto 4 plates or plate on a large serving dish. Top with all ingredients and dress with vinaigrette.
- Serve immediately.
