Friday, September 16, 2011

Taco Salad

When I went to California, my Mimi had a delicious Taco Salad dinner waiting for my mom and I when we arrived from the airport. I was starving, and it was delicious! I couldn't believe I hadn't thought to make something like this before, and when I was still thinking about it when I got back to Austin, I knew I had to make it! It's so easy, and there's no real recipe. Use whatever ingredients you have on hand or you like best. You can use tortilla chips instead of corn chips, but I really like the flavor and crunch these offer. The leftovers from this even taste delicious. You just re-heat the meat and beans in the microwave and take all the fresh stuff from the fridge. Mimi had some El Tortito's salad dressing that was extra tasty on top too, but there is no El Tortio's in Texas. Sad day. I was fine just using salsa though.

No beans in this version though. Avocados and olives are nice too!

Taco Salad
  • 1 lb. lean ground beef
  • 1 packet taco seasoning
  • 1/2 cup your favorite salsa
  • Fritos corn chips
  • 1 bag lettuce- I like romaine
  • a few green onions, sliced
  • a few sprigs of cilantro, torn
  • corn, if you have it
  • 1 can black or refried beans, warmed up on the stove
  • shredded cheese
  • sour cream
  • extra salsa/dressing for garnish
Cook the ground beef according to the directions on the taco packet. When it calls for 3/4 cup water, substitute 1/2 salsa + 1/4 cup water. Place corn chips on bottom of plate. Add meat and beans. Add remaining toppings, as desired. IT's really fun to let everyone "make their own plate."


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