Tuesday, July 19, 2011

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.