Rachael Ray: Rachael's Daytime Talkshow
Sunny Anderson's Second-Chance Taco Salad
Sunny Anderson turns leftover hamburgers into a Mexican feast!
Ingredients
- 2 to 3 leftover cooked hamburger patties, finely crumbled
- 1/2 cup salsa
- 1 ear leftover roasted or grilled corn, kernels removed
- 1 cup canned black beans, rinsed and drained
- 1/2 head iceberg lettuce, shredded
- 1/4 cup pitted and sliced black olives
- 1 bag corn tortilla chips, slightly crumbled
- 1 cup shredded cheddar/Monterey Jack cheese blend
- 3 Roma tomatoes, seeded and chopped
- 1/4 cup pickled jalapeño slices
Also on this show:
- Summer BBQ Guide
- Chefs' Summer Must-Haves
- The Summer All-Stars Answer Your Questions
- Rocco's Grill Zone
- Adam Perry Lang's Guide to Grilling Fish
- Only Online: Rachael's Summer Must-Have Item
Related stories:
Recipes on this show:
- Bobby Flay's Avocado-Green Onion Relish
- Bobby Flay’s Chimichurri
- Bobby Flay's Honey Mustard Mint Sauce
- Italian Sangria
- Adam Perry Lang's Universal Italian Dressing Marinade
- Adam Perry Lang's Grill Garnish
- Bobby Flay’s Spiced Walnut Yogurt
- Rocco DiSpirito's Quick "Sloppy Joes"
- Sunny Anderson’s Creamy Lime Dressing
- Fried Chicken
- Creamy-Spicy Citrus Corn
Related Recipes:
- Sunny Anderson’s Creamy Lime Dressing
- Rocco DiSpirito's Quick "Sloppy Joes"
- Corned Beef Hash-Stuffed Potatoes with Eggs
- Arugula and Tomato Salad
- Asian Cucumber Spinach Salad
Recipe Categories:
Yields: 4 appetizer servings, 2 snack-size servings
Preparation
In a medium-size bowl, combine the hamburger meat and salsa. Stir well and set aside.
In a large salad bowl, toss the corn, black beans, lettuce and black olives together.
Garnish the salad with tortilla chips, cheese, tomatoes, hamburger-salsa mixture and pickled jalapeño slices. Dress the salad with Creamy Lime Dressing and serve immediately.
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