Taco salad is a great way to use up whatever veggies have been lingering in your fridge. You could make minute rice to accompany the taco meat & toppings to make this meal even more simple. We tend to make a lot of meals with taco meat, but this one creates a lighter option with the satisfaction of having Mexican food!
See recipe below. Enjoy!
Ingredients:
1lb ground beef
Taco seasoning
Half onion, chopped
Sour cream
Salsa
Iceberg lettuce
Tortilla chips
Monterey Jack cheese
Mexican cheese blend
Cup brown rice, cooked.
Any other veggies you gave to use up!
Recipe:
Brown ground beef, drain and add taco seasoning.
Cook brown rice. I use a rice cooker for ours, but microwaveable would be good too.
Chop up all veggies you are adding to your salad.
On a plate layer lettuce, taco meat, onion, rice, cheeses, avocado sour cream and salsa. Add chips to the side to crumble on top.
That’s it! So simple.
This would be a great meal to serve a crowd if you put together a make your own taco salad bar.
With heart from our home,
Jordan
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