Taco Salad

19 Aug

It has been a crazy month as my father has gotten a kidney transplant after waiting for three years.  While we rejoice in that, mama has not been in the kitchen.  Daddy has done a fabulous job, but he doesn’t care to take pictures before he eats. 🙂

A great, quick, go to pantry meal is taco salad.  I used to mix all of my ingredients together and serve.  However, in doing that, no one wanted to eat the leftovers because the lettuce and chips were soggy.  In a great kitchen epiphany, I decided the best way to be sure no leftovers were wasted was to keep the “guts” of my taco salad separate from both the lettuce and the chips.

First, I brown some ground beef and drain it.  Add it back to the skillet,  toss in a drained can of black beans and a can of drained diced tomatoes.  (I used my beloved Red Gold petite diced) EDITED TO ADD: I also add about a tablespoon each of chili powder, garlic powder and cumin.  You can add some taco seasoning if you prefer.  Thanks for pointing that out Jen!

In a large bowl, mix together 1 cup of sour cream and 3/4 cup of Catalina salad dressing.  Add beef mixture and mix well.  On a plate, put crushed chips, chopped iceburg lettuce, beef mixture, salsa and top with cheese.  Sorry for the photo.  It looks gross, but it tastes yummy. 🙂

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One Response to “Taco Salad”

  1. Jennifer Rawlins Bartholomew August 19, 2011 at 4:36 am #

    Yummo. We use ranch drizzled on top but otherwise something similar. And taco seasoning in the beef. Oh how I love ranch… Glad you had a chance to post!

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