Taco Salad For Dinner

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Ingredients

1 lb ground beef or turkey

1/4 cup taco seasoning, homemade or store-bought, see recipe below

Shredded Iceberg lettuce, as much as you would like

1 medium tomatoes, diced

1/4 of a red onion, chopped

⅓ of a bell pepper, finely diced

1 celery stalk, finely diced

¼ cup peeled and diced cucumber 

½ of  a  (15 ounces) can of reds  kidney beans, drained

1 cup of cheddar cheese, shredded

Ranch Dressing

White and Blue tortilla chips

Salsa

Directions

Brown ground beef, drain grease, add taco seasoning, and follow the directions on the package or in my recipe. Let it come to room temperature.

In a mixing bowl, combine the lettuce and vegetables. Mix well. Mix well. And divide between two salad serving dishes. Spoon some of the beef mixture over the lettuce in each bowl. Top with cheese.

Serve the salad with Ranch dressing, tortilla chips, and salsa. We also had corn on the cob fresh from the farm as a side.

Seasoning Mix for Tacos

2 tablespoons chili powder

5 teaspoons paprika

4½ teaspoons ground cumin

3 teaspoons onion powder

3 teaspoons salt

2½ teaspoons garlic powder

1/8 teaspoon cayenne pepper

In a bowl, combine seasonings and store in an airtight container in a cool dry place for up to 6 months.

Yield: 3 batches

To Prepare Taco Meat: In a saucepan, cook 1 pound ground beef over medium heat until no longer pink; drain. Add 2/3 to ¾ cup water and 8 teaspoons of seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.