I may have mentioned a time or two before that I love Mexican food. Or rather what I am sure is our bastardized version of Mexican food. I have had various different taco salads in my day, all yummy. This one I first made using leftovers from a previous night's taco feast. It's kind of a mish mash of taco salads made by Wendy's, Mel and my Mom.
Taco Salad
1 lb ground beef
1 package taco seasoning
1 head iceburg lettuce, torn into pieces
1 medium tomato, diced
1 cup grated cheddar cheese
1/2 cup salsa
1/2 cup sour cream
Doritoes
Ranch or Chipotle salad dressing (optional)
In a meduim sized pan, brown ground beef and drain fat. Add the taco seasoning package (no water) and mix until meat is fully coated. Set aside to cool.
Now assuming your making salads for two; rip lettuce into bite sized pieces and arrange on a large plate. (I use nearly half a head per person) If you so desire, drizzle ranch or chipotle salad dressing over lettuce. Top with a quarter (or more or less) of the ground beef. Next layer half of each of the following cheddar, tomato, salsa and sour cream. Break up a handful of your favourite flavoured Doritoes and sprinkle on top. Serve right away.
Recipe Notes: Well I guess this isn't a recipe so as a basic guideline. Even the measurements are just a guess. I really just eyeball it. We've actually given up taco night in favour of taco salad night. It makes it a smidge better for us since we've eliminated the taco/bread aspect of the meal and really upped the veggie quotient. I start with a heaping pile of lettuce. As for the chips I use Doritoes Sweet Chili Heat, but you could use whatever flavour is your favourite, although I don't recommend the dill pickle or the ketchup. Also plain nacho chips would work as well. 5/5
Look for some Special Edition What's Cooking Wednesday's to be popping up soon. I have lots of holiday recipes to share and not enough Wednesday's to do it in.
In other news, rumer has it that brand new blogger sognatrice over at Bleeding Espresso will be featuring her own What's Cooking Wednesday post today. So make sure you pop on over and check it out.
3 comments:
I'm drooling over the taco salad. I used to do something like this over nacho chips and baked in the oven, but of course here in Italy, we have no cheddar, no sour cream, etc. It's quite sad, actually.
Shan, I really hope you don't mind that I linked to you. You have a great blog with fabulous recipes, and I wanted other foodies to find you!
Michelle, I think I could manage to live without cheddar. I mean there's lots of other cheeses, but no sour cream. Oh I don't even want to think about it. You have my sympathies.
No I don't mind at all. Thanks for the link, I think it's a fabulous idea. I'm glad you're enjoying the recipes.
Don't use Doritos, or any other snack chips. Way too salty. Instead, find some unsalted chips either in the authentic mexican section, or get a bag from a local restaurant.
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