1 cup corn
4 whole green onions, chopped
1–2 carrots grated
1 head red leaf lettuce thinly shredded
¼ bunch of cilantro, chopped
2 Roma tomatoes, seeded and diced
In a small sauce pan bring 1 cup water to boil, remove from heat. Add the corn and green onions and let sit 3 minutes, drain water and stir in carrots. Set mixture aside. In a large serving bowl add the shredded lettuce, chopped cilantro and toss in the tomatoes and corn mixture.
1 tostado shell (or lettuce leaf, or bowl) spread with refried beans, top with ground meat, add salad mixture, garnish with guacamole, salsa and juice from lime wedge and Ranch dressing if desired.
Leftovers: We love making Bean Dip with the Leftovers (if we’re lucky enough to have any)
Simply combine refried beans, taco meat and a little salsa in proportions that you like and enjoy with tortilla chips.