A quick and easy recipe for dinner tonight – Taco Salad
Do you need a quick and easy recipe for dinner? No matter how busy you are, your family still needs to eat. If you’re the cook, dinner can become an insurmountable problem on a busy day. Takeaway food gets boring pretty quickly and also puts a strain on the pocket.
Let’s face it, half the battle is planning ahead. When you know the menu and have defrosted meat, then a quick and easy recipe like this is a breeze. If dinnertime approaches with no plans in mind, a lot of energy will be spent planning and shopping. With a few simple recipes and pre-planned menus, you can have dinner on the table in twice the time.
This taco salad recipe is a staple in our house. Some people like the corn chips mixed in with the salad, others like to eat the chips separately. If you want to mix it all up before serving, that’s fine too. You can add canned pinto beans or kidney beans that have been drained and heated. I like to serve it like this. Some people use Thousand Island dressing in place of sour cream. The best thing about this meal is that the salad, meat, and starch are included in one recipe. This is easy to duplicate. I usually cook extra meat for my freezer which will give me an extra quick and easy meal in the future.
taco salad
1 pound ground beef
1 packet taco seasoning mix
½ large or 1 small head of lettuce, shredded
1 avocado, sliced or diced
½ green bell pepper, thinly sliced or diced
½ large onion chopped
2 medium tomatoes, diced
1 cup cheddar cheese, grated
¼ cup black olives, sliced
1 package of corn chips
1 sauce boat
½ cup sour cream, nonfat sour cream works well
- Prepare taco meat according to seasoning packet directions and simmer until ready to serve.
- Shred lettuce and dice vegetables.
- I like to put all the ingredients in separate bowls and let each person mix their own salad.
- Start with a bed of chopped lettuce, add greens. Top with the hot meat, then the cheese. A dollop of sour cream is put on top and surrounded with corn chips.