Dinners

Single Serve Taco Salads

Almost everyone likes Taco Salad, but not the soggy leftovers.  This salad goes together fast.  About 30 minutes start to finish.

Assemble your ingredients.

Toppings  

1 lb lean hamburger
1/2 C Salsa
1 14-1/2 oz canned kidney beans, rinsed and drained
1 2.25 oz can sliced olives, drained
1 packet Taco Seasoning
Ranch dressing
Sour Cream
Shredded Cheddar Cheese
Corn Chips

Salad Ingredients

 1 Romaine Lettuce heart per person
 Cherry Tomatoes halved
 Red Onion, sliced in thin strips
Avocado, sliced and chopped

I’m a little picky about certain name brands, namely the taco seasoning and ranch, but use whatever you prefer.

Meat Mixture

If your hamburger has been in the freezer, defrost in the microwave until soft.

Spray large frying pan with Pam.  Brown meat over medium high heat.  Add drained beans and drained olives.  Add 2/3 cup water, taco seasoning and 1/2 cup salsa.  Bring to a boil, then simmer for about 5 minutes, until it is no longer soupy.  Remove from heat.

Assemble Salads

For each salad, line a large soup bowl with 1 sliced romaine lettuce heart.  Top with halved cherry tomatoes, sliced red onion and 1/4 sliced and chopped avocado.

Add desired amount of salad dressing

Top with a handful of crushed corn chips.

Spoon as much meat mixture as you want on top

Toss ingredients together with two forks.

Top with shredded cheese and a dollop of sour cream.  Sit down and enjoy a tasty, filling salad.

The beauty of this salad is you can assemble as many salads as you need and everyone can have the toppings they prefer, plus no limp salad the next day.

If you have leftover meat mixture you can enjoy another salad or I make burritos.  I simply stuff some of the meat mixture topped with shredded cheese in a tortilla and microwave.  Serve with salsa and sour cream.  Or make enchiladas.  Put a little canned enchilada sauce in the bottom of a pyrex baking dish.  Stuff the remaining meat mixture into tortillas, place in pyrex dish and pour canned enchilada sauce over.  Cover with tinfoil and bake in a 350 degree oven until meat mixture is hot all the way through (about 1/2 hour).  Removed tinfoil and top enchiladas with shredded cheese.  Bake until the cheese is melted (about 5 minutes).  Serve with a tossed green salad or mixed fruit.

Sabroso! Tasty!

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