Fiesta Taco Salad

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

A couple of years ago, all the older kids wanted for dinner was pizza, hot dogs or mac and cheese. Just having baby number three, I complied for a little while until I could get back on my feet. I began asking friends what they usually made for dinner. A couple ideas I liked were “chicken and rice with peas” and taco salad. Taco salad had never crossed my mind. So I asked, “What do you put on a taco salad?” Her reply, “ground beef, corn, black beans, cheese…” The possibilities are endless I imagine. For now, we will start with the basics.

Meat: ground beed, shredded chicken or pork
Beans: chickpeas, kidney beans, black beans, refried beans
Shredded lettuce
Shredded cabbage
Corn, frozen or canned
Chopped veggies: Celery cucumber, raddish, carrots, zucchini, peppers
Salsa
Sour cream or plain yogurt
Salad dressing (optional)
Nacho chips (optional)

Place a cup full of shredded lettuce on a plate. Top with any combination of toppings.

In the photo, I used left-over filling from my “stacked Mexican pie“. For the dressing, I mixed together some yogurt and salsa.

To flavor the meat:
3 cloves of garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon oregano
Pinch red pepper flakes
Salt and pepper, to taste

Technorati Tags: cinco de mayo, fall, family, food, kids, mexican, Stacked Mexican pie, summer, Taco salad

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