Tex- Mex food
In my house, we eat taco salad almost weekly because it is that good. Perhaps this is because my mom often cooked Tex-Mex food when I was growing up, or maybe living in Texas and being constantly surrounded by good Tex-Mex keeps this style of cuisine on my mind. Anyway, I had not realized how often we eat taco salad until we started regularly serving it to our best friend who typically spends Friday or Saturday evenings playing games, talking, and eating good food with us.
The first time we served taco salad to him, it was great, of course, because he loves taco salad and it was his first time eating it with us. The “problem” occurred the following week when he was coming over again and I realized that the only ingredients I had left for dinners that week was for taco salad (since I always shop for the week and plan out all of my meals and the ingredients for them). I felt bad about serving him the same dinner twice, especially in a row, and so I suggested we eat separately before he came over. However, when my husband related this message to him, our friend was disapointed because he said that he wanted to eat taco salad again since he enjoyed it so much the previous week.
Story interruption: For those of you who worry about serving guests the same meal over again or cooking something fancy: It does not matter! Although I highly support trying new things (see my blog post Try Something New), a close friend coming over is not the time to worry about this sort of thing. Relaxing in this way actually encourages your guests that you are comfortable and at ease with them around: the way we are with our best friend.
But back to the story. After our friend’s second taco salad at our home, he has had taco salad at least two more times, and I don’t feel bad anymore. Why should I? Taco salad is delicious and we all love it. Furthermore, it is very easy to make and the ingredients are inexpensive.
According to our friend, Taco Salad is “scrumdidlydiumptious”.
I also discovered that you can make taco salad in a variety of different ways. The last time our friend ate taco salad with us, just this past week, I was worried that we did not have enough meet so I cooked some rice for the taco salad as well. I also added black beans and corn.
Taco Salad Recipe:
- 1 cup Whole Grain Rice
- 1lb Ground Turkey (93% lean)
- Olive Oil
- Fresh garlic
- Fresh Lime
- 1 Bag Taco Seasoning
- 2 TBSP red cooking wine
- 1 can Black Beans
- 1/2 bag frozen corn
- Fresh spring mix
- 8oz Extra Sharp Cheddar Cheese
- 2 Avocados
- Cherry tomatoes
- Green onion
- 1 bag multi grain tortilla chips
- Sour Cream
- Cook rice in rice cooker according to instruction of your rice cooker.
- Chop several cloves of garlic and brown in a skillet. Add ground turkey and use a spatula to break apart the meat into fine bits.
- Add cooking wine, fresh lime juice, and taco seasoning to the meat and continue to cook until the meat is well done.
- Drain and rinse black beans and corn.
- Shred cheese, and slice the rest of your toppings: avocado, tomatos, and green onions.
- Fill bowl with spring mix and then layer on bean, rice, corn, meet, cheese, tomatoes avocado, green onions.
- Serve with Sour Cream and multi grain tortilla chips and Enjoy!
When I serve Taco salad I typically arrange it in my kitchen in buffet style, and let people create their own bowls. This saves me time and allows people to eat the toppings of their choice. My husband always makes fun of me for the way I organize my taco salad bowl because I have a specific order and visual method. Feel free to copy mine or create your own.
♦ ♦ ♦ ♦ ♦
Great Blogs to Read and Follow:
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