Memories and healthy recipes for your dinner table.

Fiesta Taco 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
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.