My Kids' Favorite: Layered Taco Salad
This dish is extremely easy to make and is delicious, especially in the hot summertime when you want something quick, light, and cool, but filling!
Here are the ingredients I use; there is a LOT of room here for variations:
1 lb. ground beef (or venison; we eat lots of game)
1 small onion, chopped
1 can diced tomatoes (if you don't have fresh tomatoes)
1/2 diced bell pepper, chopped
1 envelope taco seasoning mix
1 can beans (whatever kind you prefer)
1 or 2 carrots, grated
a head of lettuce, or a bag of salad lettuce bought at store
a bag of nacho cheese flavored corn chips
shredded cheese...whatever flavor you prefer
First, I cook the ground beef WITH the chopped onion, bell pepper, and diced tomatoes (if I have no fresh tomatoes).
Then, I add the beans WITH their liquid and the taco seasoning mix. If I use diced tomatoes and the beans' liquid, I do not need any water.
While that mixture is simmering (5-10 minutes), I break up the corn chips by putting them into a Ziploc bag, zipping it shut, and crushing them.
I put them on the bottom of a long Pyrex dish.
Then, I tear up the lettuce and lay on top of the crushed chips.
By this time, the meat mixture is usually ready to put on top of the lettuce.
I spread the grated carrots on top of the meat mixture. If I have fresh tomatoes, I put chopped tomatoes on top of the carrots.
On top of this, I spread the shredded cheese.
(Some folks might want olives, mushrooms, etc.; have fun with it!)
We have sour cream and salsa for toppings and just put our own toppings on it as we dish it out on our plates.
One thing I have noticed about this, is that no matter how large the pan, there are never any leftovers!
JuJuan in GA
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