Taco Salad Recipe

Doodle, my 15 year-old, was in Texas visiting her grandmother for the last two weeks. She came home last night! We wanted to eat dinner together, but she didn’t get home until late, so I wanted something that I could do most of the cooking ahead of time, and just throw it together when she got home. Taco salad fit the bill!

Taco Salad Recipe

Serves 4

Taco salad

1/2 pound hamburger
1/2 cup salsa
1 head of iceberg lettuce
1 cup of pinto beans
1 cup of shredded cheese
2 cups corn chips
Salsa and sour cream for dressing

Brown the ground beef. When it is almost done, add the salsa and finish cooking. You can freeze it at this point to make any Mexican dishes later.

Tear the lettuce into bite size pieces and distribute among 4 bowls. Spoon on the meat and beans. Sprinkle the cheese on top. Add dollops of sour cream and top with salsa. Add chips, crumbling them slightly.

Sometimes, if I have it, I’ll mix some cilantro in with the lettuce.

You could use chicken instead of beef, or refried beans instead of pinto beans. You could leave meat out altogether for a vegetarian meal.

Bobo doesn’t like beans, so he had just the ground beef. Xbot doesn’t like ground beef, so he had just beans. Neither boy likes sour cream, but that left more for Doodle and me. Bobo didn’t have any salsa. You can see, it’s a pretty adaptable recipe.

(But didn’t that last paragraph feel like I was going to ask you what time the train would get to its destination?)

It’s wonderful to have the whole family all together again!