A quick and easy recipe for dinner tonight – Taco Salad
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 puts a strain on your pocket too.
Let’s face it, half the battle is planning ahead. When you know the menu and you have the meat defrosted, then a quick and easy recipe like this is a snap. If you approach dinner time with no plans in mind, a lot of energy will be spent on planning and shopping. With a few simple recipes and menus planned ahead, 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 on their own. If you want to mix it all up before serving, that’s fine too. You can add pinto beans or canned kidney beans that have been drained and heated. I like to serve it like this. Some people use Thousand Island dressing instead of sour cream. The best thing about this meal is that the salad, meat, and starch are all 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 shredded cheddar cheese
¼ cup black olives, sliced
1 package of corn chips
1 jar of sauce
½ cup sour cream, fat-free 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 vegetables. Top with hot meat, then cheese. A dollop of sour cream is put on top and surrounded with corn chips.