Fiesta Taquito Salad with Creamy Cilantro Lime Dressing
by Jackie C.
(20 oz.) package JosÚ OlÚ« Shredded Steak Taquitos
OR 1 (20 oz.) package of JosÚ OlÚ« Chicken
Taquitos in Corn Tortillas, pan fried according to package directions
1 cup frozen corn kernels, thawed
oz.) can black beans, drained and rinsed
4 plum tomatoes, seeded and chopped
1/2 cup sliced black olives
pitted and chopped
1 large head of romaine lettuce, cored, washed, and torn into bite-size pieces
1/2 cup prepared ranch dressing
1 cup loosely packed cilantro leaves
1/2 teaspoon salt
each cooked Taquito into 6 pieces.
In an 8-quart mixing bowl, or two 4-quart bowls, combine all of salad ingredients,
including sliced Taquitos. In a food processor or blender, combine dressing ingredients. Process for 10 seconds. Pour over
salad. Toss and serve immediately.