March 3, 2009

Taco Salad

Tonight we're having taco salad "take 2".  We made it last night as well, and there is something so satisfying about eating taco salad.  Maybe it's because I grew up eating it often.  The best part is not having to be confined to a tortilla to get all the goods mixed together, as you are with a taco or burrito.  It's not the fanciest recipe on the block but it's what's for dinner tonight, so here we go.  When serving this salad, we leave all the ingredients separate, just like when we serve tacos, so everyone can make theirs to order.

What's in it
One head of lettuce (romaine) rinsed, dried and chopped
Green onions, sliced
Cheese, grated - use a mixture of what you are craving, such as jack, cheddar or pepper jack
Sour cream
Tomatoes, chopped
Avocado, cubed
Can of corn, drained
Can of sliced olives, drained
Can of beans, rinsed and heated (I prefer black)
Ground beef or chopped chicken
Taco seasoning or packet (I got the spicy taco seasoning by McCormick)
Catalina salad dressing

How it's made
Prepare the meat with the taco seasoning packet as directed on the back of the seasoning package.  Prepare the rest of the ingredients.  Set the table with each ingredient in it's own bowl, to have a 'make your own' set up.  I combine the onion and lettuce, and the corn and olives.  You can use any dressing you like - a salsa, Catalina, or that weird creamy mixture that's red and white mixed together and I'm blanking on the name right now.

An alternative to using tortilla chips is frying up a whole tortilla to serve as the base of the salad.

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