Taco Salad
Brown 1 pound Ground Beef – breaking into small pieces as you stir it.
Add 4 Tablespoons Taco Seasoning (I didn’t add any water).
Stir until well-blended.
Set aside.
Layer into two large bowls:
1 Head Red-Leaf Lettuce, rinsed, dried, and torn
2 Spring Onions, finely sliced and cut into half-moons
1 can Black Beans, drained and rinsed
1 cup Shredded Cheese
1 cup Seasoned Ground Beef
6 Tablespoons Sour Cream
4 Tablespoons Medium Salsa
1 Avocado, peeled, seeded, and diced
Fried Flour Tortilla Strips
Garnish bowls with Fried Flour Tortilla strips.
To make them, cut 3 Soft Taco size Flour Tortillas into 1 inch strips, then in half lengthwise.
Heat 1 1/2 cups Canola Oil in a small frying pan over medium-high heat.
Fry 4 – 5 at a time, turning until golden brown.
Drain on a paper towel-lined plate and sprinkle with Salt.
Enjoy!
Our newly planted vegetable garden and citrus trees! |
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Mary says
This looks wonderful and it arrives just in time for Cinco de Mayo. Your garden looks fabulous. I hope you’ll share its progress with us. Have a wonderful day. Blessings…Mary
megi says
Hi Susan, your garden looks great, I too hope you’ll share the progress with us. You are inspiring me to make a taco salad, it looks delicious, I can’t even remember the last time I made one. By the way, the lemon biscuits are now in the freezer, thank you so much for a great recipe!
Lizzy says
Oh, this looks wonderful, Susan! And I’m jealous of your lovely garden and sunshine 🙂 Happy Friday, my friend!
Kathy says
Susan, Beautiful garden!! I can’t wait till I can plant mine…very soon! Your taco salad looks so delicious. My husband would love it.
Reeni says
Your taco salad is exactly what I’ve been craving the past two days! And your garden is beautiful! I like your raised beds. Hope all is good with you! xoxo
His Way or Her Way says
It’s been so long since I’ve had a good taco salad. Yours looks fabulous!! I am your newest follower and hope you’ll stop by our blog soon!
Lori