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.
How do you like your taco salad?
Linked with love at Life As Mom and Gooseberry Patch.
We love taco salad! In fact, it’s on the menu for tomorrow night.
I make it much the same way except without the sour cream and jalepenos, and personally, I like to drench mine in ranch dressing. 🙂
I love how versatile taco salad can be, don’t you? The kids get to personalize their own and everyone leaves the table happy. 🙂
I followed this link over from our Weekend Poltuck because we are having Taco Salad tonight so I can blog it soon! Great minds, right?! 🙂
We do ours very similar to yours, but instead of corn, we mix in a rinsed and drained can of Red Kidney beans! One of my favorite toppings is brocolli slaw. Have you ever heard of it? Adds a nice crunch! My favorite topping of ALL is to drizzle a dressing called Dorothy Lynch over the whole thing. You can only find it in the mid-west I am told. (think creamy french with more seasonings)
LOL. I just blogged about broccoli slaw today. I guess we are great minds. 😉