Tuesday, January 11, 2011

Fiesta Taco Salad


My husband was out for lunch one day at Sweet Tomatoes, and one of their "Salads of the Month" was a variation of this recipe. He enjoyed it so much he snapped a photo on his cell phone of the description from the salad bar, and asked for me to make it at home.

I used a small "snack size" bag of Fritos instead of a large bag, to avoid having leftovers hanging around the house, that I knew would sneak and snack on for the rest of the week. I found a 99 cent bag by the checkouts, and it was cheaper (and more healthy) to buy that size!

Fiesta Taco Salad
1 pound ground beef
1 - 15 oz can kidney or black beans
2 small tomatoes, chopped
1/2 onion, chopped
6 cups chopped lettuce (about half a head of lettuce)
1 cup shredded cheddar cheese
Corn chips or tortilla chips
 Dressing:
1 cup sour cream
2 tablespoon dry taco seasoning mix (or combo of your own of chili powder & cumin)

Brown ground beef, drain and let cool. In a large bowl, combine beef, beans, tomatoes, onions, lettuce and cheese. For dressing, combine sour cream and taco seasoning. Add dressing, a little at a time, and toss until the salad is as "wet" as you'd like. Top with corn chips and serve.



The verdict?
Mexican in any form is a hit with our family, and the Fritos gave a great crunch. My husband said this was pretty close to his take-out lunch, so it was a success.


Creatively Domestic

Simple Cooking | Easy Cooking

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