I love to eat taco salad in the summer. I remember one of the first times I ever ate this Americanized Mexican salad I was at a church meeting for Sunday school teachers. One of the moms in the group introduced this new type of salad to me. It had a distinct mixture of pleasing flavors, but the chips were not crispy. I thought that there must be a better way to preserve the integrity of the tortilla chip. Read on:
1. Brown the burger in a frying pan.
2. Add one can of kidney beans and a can of corn.
3. Add taco seasoning to the pan. To save money I use the large container, not the packets.
4. Cut up all the fresh vegetable you have in the house. The pieces should be salad size; put them into individual bowls.
5. Shred any kind of lettuce you like. Iceberg is not real lettuce.
6. Chop a can of black olives.
7. Sauce mixture: Thousand Island dressing and Taco seasoning to taste.
This taco salad is not to be mixed into a bowl! Let the family create their own salad on their own plate, then they can add crunched chips, sauce and grated cheddar cheese. I promise that if the Taco Salad is made this way, it will taste fresh every time, without the mushy chips.
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