Featured Writer: Michelle Day
Taco Salad is one of those recipes that everyone you know makes differently. I have had many Taco Salads over the years and kind of just combined all my favorite ingredients out of them and made my own recipe. I make this salad a lot in the summer! Give it a try and let me know what you think.
Ingredients:
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1 Lb. lean ground beef
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1 package taco seasoning, reserving 1 Tbs. for dressing, I use Taco Bell Taco seasoning pack
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1/3 cup water
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1 – 15 oz. can black beans, drained and rinsed, pinto would also be fine
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2 cups shredded cheddar cheese
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2 – hearts of romaine, washed dried and chopped into bite sized pieces
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2 green onions, sliced
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1 – 2.25 oz. can of sliced olives
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1 avocado, diced
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tomatoes are totally optional – I don’t like them so I don’t eat them. I do however eat plenty of fresh salsa
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tortilla chips
Dressing
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1 cup light sour cream
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1 Tbs. taco seasoning – reserved from package
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1/2 cup salsa, any type
A few hours before you want to eat, prepare the taco meat.
In a skillet brown the ground beef until done. Add the drained and rinsed beans, the taco seasoning (don’t forget to remove 1 Tbs. for the dressing), and the water.
Stir until everything is completely incorporated. Cook about 5 minutes, then remove from heat.
Bring to room temperature then refrigerate to get cold.
Next make the dressing
In a liquid measuring cup (no sense cleaning two things) place 1 cup sour cream and the 1 Tbs. taco seasoning and stir to mix well.
Add the salsa and mix well then cover and refrigerate until serving; gives it time for the flavors to really develop.
To assemble:
Wash, dry and chop romaine into bite sized pieces. Place in a large bowl and top with sliced green onions.
Next top with the meat mixture and cheese.
Then add the olives, diced avocados, and 1/2 the dressing. I just sort of dot it around the salad in big dollops.
Mix the salad to incorporate the dressing and serve. I always crush up a handful of tortilla chips and place right on top of my salad before eating, that way they stay nice and crunchy. I serve the rest of the dressing on the side because I don’t like to overdress salads.
Tada! Yummy Taco Salad.
Serves 4 – 6
Enjoy!
~Hugs~
Michelle
Here’s the handy printable – Michelle’s Taco Salad
Michelle Day – I am a stay at home mother of two teenagers, married to my best friend for 22 years now and the light of my dog “Harley’s” life. I love to cook, bake, read, craft, collect make-up, collect fabric, travel, be in the mountains whenever possible, and spend time with my family and friends. You can find me over at Michelle’s Tasty Creations
