Let’s talk savvy salads for a minute. I’ve done lots of salads here, but there is one that is near and dear to my heart. It can be eaten on the hottest or the coldest of days. It can be made hearty or light depending on your mood or taste. It can also be thrown together in no time at all, making it a quick and easy, go-to family favorite.
With this Taco Salad, you can go wild with your imagination. Make it hot and spicy or keep it calm and mild for the kids. Jazz it up with different beans or add barbecue meat and give it a unique flavor. The sky’s the limit with this one. My mom made this a lot when I was growing up and even the pickiest of eaters came away full. Now that’s what I call a super savvy salad supper!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Taco Salad
Ingredients
- 1 pound ground beef
- 1 can black beans 15 ounces
- 1 can corn 15 ounces
- 2 cans diced tomatoes with chilies 14 ounces each
- 1/2 cup half-and-half or milk
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons mesquite seasoning
- 1 tablespoon black pepper
- salt to taste
- 1 lime juice only
- 1 cup chopped cilantro
- romaine lettuce
- 2-3 cups shredded cheese
- 1 tub sour cream 16 ounces
- tortilla chips crushed
Instructions
- In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.
- Add lime juice; stir. Sprinkle with cilantro.
- Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.
- On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.