Cool, light, refreshing, with a touch of everyone’s favorite Mexican comfort food – tacos!
(picture from myrecipes.com)
I feel like I should say that this is a summery salad, but honestly, I could eat this year-round and be perfectly content. It satisfies just about every savory craving I could ever have: creamy avocados, sweet tomatoes, salsa, tacos…and somehow it frames each ingredient perfectly.
They’re all the stars of the show. Everyone is a winner here.
Including you! So try it out, give it a whack. But I warn you, you will soon start to find yourself randomly craving it in the middle of the day or when you wake up at night.
It gets a little creepy from there.
Skills required: Cooking meat on the stove and chopping vegetables.
Time required: Not much. Cooking the meat takes no more than 10-15 minutes, and the vegetables can be chopped in about the same amount of time.
1 lb lean ground beef
1 oz taco seasoning mix (can be made yourself)
2 cups shredded cheddar cheese
1/2 to 1 cup kidney beans (drained and rinsed)
1/2 cup salad dressing (add to your preference) – recipe below —
1/2 cup mayonnaise
1/8 cup salsa
1/8 cup ketchup
2 Tablespoons lemon juice
1 chopped tomato
1 head of chopped lettuce
1 chopped avocado
Cilantro, to taste
Sliced green onions, to taste
Tortilla chips to serve with (can also use Doritos)
Place ground beef in a large, deep skillet. Cook over high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix as directed. Set aside to cool.
Combine all the ingredients and toss with the dressing until coated. Serve with chips.