A summertime potluck in the mid-1980s treated me to Doritos Taco Salad for the first time. On a humid summer evening under a ...

Cilantro– fresh chopped cilantro. Corn– 1 cup canned corn that has been drained and rinsed. Beans– I use black beans, but any type of canned beans work. Be sure to drain and rinse.

Corn tortilla chips - I prefer using unflavored and usually go for low-carb tortillas. I love how much-needed crunch they add here, but once mixed in salad has to be consumed right away.

Simmer until mostly reduced. Arrange corn chips evenly across four serving plates. Top with the meat mixture, cheese, lettuce, tomato, avocado, a squeeze of lime juice and more crushed corn chips.

Brush both sides of 6 corn tortillas with vegetable oil; cut into wedges. Spread chips in a single layer on a baking sheet, season with salt, and bake until golden and crispy, 12 to 15 minutes.

Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Peel off and discard charred skin from Anaheim’s; remove stems and seeds.

Place chips and cheese in food processor bowl; process until finely chopped. Spread mixture evenly in thin layer on foil-lined baking sheet; bake 10–12 minutes or until golden and crispy.

› To buy: 1 jar salsa, 1 container nonfat plain yogurt, 1 bag washed, ready-to-eat lettuce, 1 bottle chili powder, 1 bottle ground cumin, 3/4 pound peeled shrimp, 1 ripe avocado, 1 container ...

For the taco meat, I’ve used ground beef, ranging between 85% and 93% fat. Since I drain and rinse the cooked ground beef, the fat percentage is not that important.