Taco Salad
This is the best taco salad I have ever tasted!
Makes: 6 main-dish servings
8 ounces lean ground beef or ground turkey
3 cloves of garlic
1-15 ounce can dark red kidney beans, rinsed and drained
1-15 ounce can of tomato sauce
1.25 ounce packet of taco seasoning
3/4 cup frozen whole kernel corn, thawed (or you could use canned corn) (optional)
6 cups shredded leaf
2 medium tomatoes, chopped
1 large green sweet pepper, chopped (1 cup)
1/2 cup thinly sliced green onion (4)
6 purchased tortilla cups or a bag of tortilla chips
1 medium avocado, halved, pitted, peeled and chopped (1/2 cup)
3/4 cup shredded cheddar cheese (3 ounces)
Dairy sour cream (optional)
1. In a medium sauce pan cook ground beef or ground turkey and garlic until beef or turkey is brown. Drain off fat. Stir in kidney beans, tomato sauce, taco seasoning, and, if desired, corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Meanwhile, in a extra-large bowl combine lettuce, tomatoes, sweet pepper, and green onion. To serve, divide lettuce mixture among the tortilla cups or chips. Top each serving with some of the meat mixture and avocado. Sprinkle with cheese. If desired, serve with sour cream.
(adapted recipe to my liking from Better Homes and Gardens New Cook Book 14th Edition)
Yumm, this looks so good! At the last ladies luncheon I had, I actually made my own tortilla bowl for a taco salad and they were so easy. I just sprayed one of my Kitchenaid bowls (mine did not have a handle, so you may want to use a different oven proof bowl) with non-stick cooking spray and put a large flour tortilla over it and kind of pressed it down. Then I put the bowl on a cookie sheet or some other drip pan and baked it at 375 degrees for about 10 minutes. Nice and crispy and perfect bowl for the salad. Try it!
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