Sunday, January 30, 2011

Taco Salad

Dinner tonight: Taco Salad

One of my favorite quick meals is taco salad: quick, tasty, one dish. I brown a pound of low fat (less than 7% fat) ground beef add 1 each onion and green pepper diced. When the beef is browned and the veggies softened, I add 3-4 T. of Chili powder, 1 t. salt and 1/4 t. red pepper flakes, 1 can of red kidney beans, 2 8oz. cans of tomato sauce and 1 can of water. Stir, bring to a boil and turn down the heat to a simmer. Simmer 10-15 minutes. While that simmers I make the salad, distributing lettuce, sliced cucumbers, sliced tomatoes (tonight I used cherry tomatoes)and sliced avocado between 2 large soup bowls. I grate a little cheddar cheese and sprinkle on the salad. When the meat sauce is ready, I spoon a cup or so on top of the salads, add a handful of corn chips, a dollop of sour cream and salsa to taste. What could be easier?

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