Taco Salad
My sweet 10 year old desperately wanted to make dinner for me on my birthday. Hmmm. What can I ask her to make that is both tasty enough to give her confidence from her efforts and requires minimal cooking experience? This is the recipe I pulled out for her. She did have to ask my husband a couple questions, like how to know when the meat was done, but overall she did wonderfully and gave us all a delicious meal. She even asked to take some of the leftovers to school for lunch the next day. That’s what I call a success!
Taco Salad
Yield: 6-8 servings
INGREDIENTS
1 lb ground beef
1 packet taco seasoning
1/3 cup water
1 large head romaine lettuce
15 oz can kidney beans, drained and rinsed
2 cups crushed Nacho Cheese Doritos
1 pint grape tomatoes, halved
1 cup chopped green onions
1 avocado, sliced
3.8 oz can black olives, drained
1 cup shredded cheddar cheese
Bolthouse Salsa Ranch Dressing (or your favorite salsa with a little ranch mixed in)
PREPARATION
- Cook the ground beef in a large skillet over medium heat. Brown the meat and break into small pieces with a wooden spoon. Stir in the taco seasoing and 1/3 cup water. Simmer until the water is absorbed, then remove from heat.
- Chop the lettuce and place in a large serving bowl. Pile the taco meat and beans over the top.
- Add the crushed Doritos, tomatoes, green onions, avocado slices, olives and cheese. Top the salad with Salsa Ranch Dressing.
Georgia's Pampering 