Sunday, July 15, 2012

Taco Salad

After making our baked fajitas last week we were still craving Mexican food but had no tortillas or chicken. Instead of going out and buying more we decided to get creative and made taco salad for dinner. Not much healthier than a normal dinner of Mexican food but a nice change and a quick way to use any leftovers in the fridge you may have.

Two large salads:

1/3 lb ground beef
1 onion, diced
1/2 to 1 bell pepper, diced
3/4 - 1 can kidney beans
1/2 can diced tomatoes
2 hot peppers, diced 
sugar, salt, red pepper flakes, pepper, oregano
3-4 cups shredded lettuce (or as much as you wan)
sour cream
tortilla chips

In a pan over medium heat. Cook your onions, bell pepper, hot peppers, and ground beef. Once the beef is fully cooked, drain off the excess fat and return to the stove.

Add the kidney beans and tomatoes. Start with 1/2 Tbs of sugar and continue to add until the sweetness is how you would like it. Add a pinch of salt and a healthy dash of oregano, red pepper flakes, and pepper.

Cook until everything is heated and the tomato sauce begins to reduce.

During this time place the lettuce in a bowl or on a plate. Top with a handful of nacho chips.

When the ground beef/tomato mixture is finished. Pour on top of the lettuce and top with a spoonful of sour cream and some cheese.


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