Do you need a quick and easy recipe for dinner? No matter how busy you are, your family still needs to eat. If you’re the cook, dinner can become an insurmountable problem on a busy day. Take-out food gets boring pretty quickly and puts pressure on your pocket, too.
Let’s face it, half the battle is planning ahead. When you know the menu and have defrosted the meat, a quick and easy recipe like this is a breeze. If dinner time is approaching without a plan in mind, then a lot of energy will be spent planning and shopping. With a few simple recipes and pre-planned menus, you can dine at the table twice as long.
This taco salad recipe is a staple in our house. Some people like corn chips mixed in with their salad, others like to eat them separately. If you want to mix it up before serving, that’s fine too. You can add pinto beans or canned beans that have been drained and heated. I like to serve it like this. Some people use Thousand Island Dressing in place of sour cream. The best thing about this meal is that the salad, the meat, and the starch are all included in one recipe. This is easy to duplicate. I’ll usually cook extra meat for my freezer, giving me an easy extra quick meal down the road.
Taco salad
1 pound ground beef
1 package seasoning mix tacos
½ head large or small lettuce, shredded
1 avocado, sliced or diced
½ green bell pepper, thinly sliced or diced
½ large onion, chopped
2 medium tomatoes, diced
1 cup cheddar cheese, grated
¼ cup black olives, sliced
1 package corn chips
1 jar of sauce
½ cup sour cream, fat-free sour cream works well
- Prepare taco meat according to seasoning package directions and simmer until ready to serve.
- Shred the lettuce and dice the vegetables.
- I like to put all the ingredients in separate bowls and let each person mix their own salad.
- Start with a bed of shredded lettuce, add greens. Top with the hot meat, then the cheese. A tablespoon of sour cream is placed on top and surrounded by corn chips.