Taco Salad

Taco salad can be made so many different ways, this is just one of the many ways I make it. If  you don't like everything in here just switch it up for things you like.

1/4 lb Hamburger

1 T. Taco Seasoning

3 T. Water

1 C. Rice, cooked

1 Head Romaine, chopped

3 Green Onions, chopped

1 Can Black Beans, drained and rinsed

1 C. Super Sweet Corn

1 C. Cheese, grated

1/2 Bag Frito's

1 Can Kalamata Olives

1 Avocado, diced

Brianna's Chipotle Salad Dressing

1/2 C. Sour Cream 

1 T Lemon or Lime Juice

1. Brown hamburger
2. Add water and taco seasoning and simmer on low until all liquid is absorbed
3. Add together in a large bowl--meat, rice, lettuce, green onions, beans, corn, cheese, Frito's, olives, avocado
4. Mix sour cream and lemon/lime juice together and drizzle over salad
5. Add salad dressing. Mix altogether and serve

Substitute: Another salad dressing we like to use is; 1 C. Italian dressing, mixed with 1/4 C Taco sauce. We use La Victoria but use whatever you like.

Fresh Salsa

All I can say about this is Yummy Yummy Yummy! Oh yea and it also tastes really good.

4 Medium Size Tomatoes, chopped

1/2 Red or Yellow Onion, chopped

1/2 Bunch Fresh Cilantro, chopped

1 Avocado, diced

Salt to taste

1. In a small food processor put tomatoes, onion and cilantro. 
2. Pulse a few times, you don't want it mushy.
3. If you don't have a food processor just cut them all up as tiny as you can
4. Add Avocado and salt.

Tips: Salsa tastes best the day after you make it  (if you can wait that long) and gets a vinegary taste after 3-4 days.