Bill and I love some messy, Mexican food. The messier, the better!
On this night, we really went crazy with our ordinary taco salads. I mixed a pound of browned ground beef with a can of drained Mexican corn (to stretch the meat further), an 8 ounce can of tomato sauce, and two tablespoons of taco seasoning. Simmer, simmer. Serve!
Then, we stacked up the salad with crushed nacho chips, cheddar cheese, diced avocado, black olives, chopped tomatoes, sour cream, salsa, diced cucumbers, jalapenos… of yeah… and romaine lettuce.
It was incredible. We actually fought over the leftovers.
The best thing… it took less than 20 minutes to prepare everything. You could make it even faster by preparing the beef in the microwave instead of on the stove top. Just a thought.