Wednesday, April 25, 2012

Taco Salad

You may not need a recipe for taco salad, but maybe someone out there does.  :)  Actually, this was the first time I've ever made it.  Crazy, huh?  This seems like a pretty typical recipe.  For the dressing, though, I mixed sour cream and salsa together and used that.  I really liked it.  One could also use some Cilantro Ranch dressing.  I also used my homemade taco seasoning for the meat. 

We put all the toppings on the table separately, so everyone was able to dish up what, and however much they wanted.  We used blue corn tortilla chips.  The black beans were a nice addition.  We could have used more than one avocado, because my kids love them.  It was really good in here.  As my husband said, "I think we're a 2-avocado family now!" I don't really have much more to say about this recipe; just simple & good food!  :)
Taco Salad
adapted from Closet Cooking

1 tablespoon oil
1 small onion diced
1 clove garlic chopped
1/2 pound ground beef
1 tablespoon taco seasoning
1/4 cup water
4 cups lettuce, sliced
2 large tomatoes, diced
1 cup black beans
1/2 cup salsa
1/4 cup sour cream
1 avocado, diced
2-4 tablespoons sliced black olives
1/2 cup cheese, shredded
a few handfuls tortilla chips, crumbled

1.  Heat the oil in a pan over medium heat.  Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.  Add the ground beef and cook, draining any grease when done.  Mix in the taco seasoning and water and simmer until most of the liquid has evaporated, about 3-5 minutes.

2.  Mix the sour cream and salsa together to use as your dressing, if desired.  Assemble salads with lettuce, meat, toppings, and dressing, and enjoy!
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