1 cup canola oil
1 medium head lettuce
2 (10 ounce) cans Mexican-style corn
2 cloves garlic, minced
1 teaspoon taco seasoning
1/2 teaspoon salt
1 (4 ounce) can sliced green chile peppers, drained
1 (8 ounce) can sliced tomatoes
4 ounces shredded Cheddar cheese
In a large bowl, dump oil in that order. Add lettuce, cook for 20 minutes, drain and put aside to cool. Add the corn, garlic, taco seasoning, salt and chiles and toss. Add condiments. Cover and refrigerate over night.
While still in refrigerator, layer taco mixture over lettuce, cheese, green salsa and cheddar cheese. Serves 8 to 10.