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Wednesday, May 16, 2012

Taco Salad

The weather today makes me think of salads. Unfortunately, That's not what we'll be eating tonight. This one is quick to throw together and has been a family favorite since I was a teenager. (Too many years ago to think about!) Change it up to suit your families tastes. Maybe shredded chicken and black beans, or leave out the olives, add green pepper or  jalapeƱo.

Taco Salad  

1 pound lean ground beef
1 package taco seasoning mix
1 15 oz. Can kidney beans, drained and rinsed
4 oz. Cheddar cheese, shredded
1 6 oz. Can small black olives, drained (optional)
2 small heads Romaine lettuce, washed and torn
8 oz. vinaigrette style Caesar salad dressing
7 oz. Bag Nacho Cheese flavored tortilla chips, broken
2 medium tomatoes, sliced

Brown and drain ground beef.  Add the taco seasoning mix and the water the package calls for. Cook over low heat until most of the liquid is gone. Allow to cool while assembling salad.  Place all ingredients except tomatoes in large salad bowl.  Toss well.  Top with tomatoes and serve.
(If you anticipate having leftovers, serve dressing and chips on the side instead of mixing them with the salad.  Soggy chips and limp lettuce do not make a good lunch the next day.)

6-8 servings

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