Fajita Salad with Warm Salsa Ranch Dressing

This is a great light meal for when you want a good dinner salad, but you are sick of grilled chicken!

The mix of salsa/ranch/corn as a dressing is AMAZING. Especially when you mix it up in the pan juices from the cooked fajita meat!

You can adapt this to suit your family’s needs. Use chicken fajita meat, OR this would be a great use of leftover fajita meat (as if there ever could be such a thing!).

We enjoy this year round, but this is the perfect summer food. Great for those super hot nights when you don’t want to heat up the house!

Fajita Salad with Warm Salsa Ranch Dressing

inspired by HEB 

Ingredients:

• 1 lb of marinated beef fajita meat (I bought the HEB brand fajita meat. It’s SO good!)
• 1 1/2 cups frozen sweet corn
• 1/2 cup ranch dressing
• 2 Tbsp Salsa
• Shredded Romaine Lettuce (enough for everyone you are serving)
• 1 cup crushed tortilla chips
• 2 diced medium roma tomatoes
• 1 diced ripe avocado
• 1 cup cheddar cheese

Directions:

1. Heat your skillet and cook your fajita meat as directed via the skillet method

2. Remove the meat and set aside.

3. Add the corn to the pan and stir fry in the leftover seasoning/juices until cooked through. Remove from heat.

4. Add the dressing and salsa to the pan and stir.

5. Slice your fajita beef against the grain into thin strips.

6. Spoon the beef/ranch mixture over the lettuce and top with crushed chips, diced avocado, diced tomatoes and cheese.

Enjoy!