Wednesday, May 19, 2010
Mom's Taco Salad
Most of us had some particular meal we loved growing up, and it likely still brings a smile to your face when you have it even now. Whether it is tied to a specific event, like the blueberry muffins my mom used to make for my birthday every year, or just a general feeling of comfort and a simpler time, we all have these dishes that will always be inexorably tied with part of our past.
One of these dishes for me is my mom’s taco salad. I’ve always loved this dish growing up, and I still do. It is also very easy to make, so I often give it to people who don’t cook much, but want good recipe. Another great part about this recipe is that it is very versatile, and you can easily make it your own. Prefer chicken tacos to beef? Grill some chicken breast and cut it into bite-size pieces, then use in place of the ground beef. Want the recipe a bit spicier? Add some cayenne pepper to the meat with the taco seasoning, or slice a jalapeno into the salad. Like guacamole? Make the recipe as directed, then when you serve it, put a dollop of guacamole on top of each plate. The only limits here are your own creativity.
Mom's Taco Salad
1 lb ground beef
1/2 to 1/4 head of lettuce - chopped
1 large, or 2 small tomatoes , chopped
1 can red kidney beans, rinsed and drained
1 can sliced black olives, drained
8 oz grated cheddar cheese
1/2 regular sized taco chips, broken up
French dressing to taste
optional: chopped red onion, amount to taste
Brown one lb. of lean ground beef or turkey. Put it into a colander and rinse with very hot water to get rid of the fat. Put it back in the pan and cook it with one package of taco seasoning mix, following the directions on the package.
Combine the meat mixture with the remaining ingredients