Taco Tuesday is the best of the week! Am I right? Part of our meal planning, we usually rotate through our favourite recipes every week or so. Taco salad is a regular on our roster. I like this recipe because it’s quick and easy (minus chopping up the veggies- I make my fiancé do that part) and it’s pretty budget friendly. I will post the recipe below, but of course you can always make those adjustments as needed- substituting ground beef with ground turkey, adding more peppers (red, orange and yellow), using sour cream and/or salsa, or even Catalina dressing. You definitely can get creative with this one!
Taco Salad
Ingredients:
- 1 lb extra lean/lean ground beef
- 1 packet of Old ElPaso Taco seasoning (30% less sodium)
- 1/4 cup water
- 1 onion- finely chopped
- 2-3 bell peppers (red, orange, yellow, green)- chopped into bite sized pieces
- Romaine or iceberg lettuce- chopped
- Ranch
- Frank’s Red Hot Sauce
- Shredded cheddar cheese (I also use marble, whatever I have on hand!)
- Tostitos Hint of Jalapeño chips (you could use the regular flavour if you don’t like heat)
- EVOO
Directions:
- Do the prep work first! Chop the onion, peppers and lettuce. Shred the cheese.
- Heat EVOO in a pan on medium heat. Add chopped onions and saute until soft.
- Add the ground beef and break apart. Cook until browned.
- Once browned, add the entire packet of the taco seasoning and 1/4 cup of water. Stir until combined and has a bit of a sauce like texture.
- Assemble; in a large bowl, break up taco chips into bite size pieces, add the cooked ground beef, add lettuce and peppers, add your sauces (stir) and top with cheese. Easy Peasy!
