to save it for later.Taco Salad
Fresh garden grown cilantro brings this salad to it’s height!
The credit for the taco seasoning and the meat mixture goes to LadyJPee of http://www.Eatingetc.blogspot.com
Ingredients
| 1-½ | pound ground venison (may use ground beef or turkey also) |
| 3 | Tablespoons of "Eating Etc." Taco Seasoning blend (or store bought taco seasoning packet) |
| ⅔ | cup water with 1 tsp. better than broth vegetable paste OR just ⅔ cup water |
| ½ | cup thick and chunky salsa (I use Ortega) |
| 1 | can kidney beans |
| Homemade Tortilla Shells or Tortilla Chips | |
| Chopped romaine lettuce | |
| Chopped red onion | |
| Chopped black olives (I did not use these this time) | |
| Grated cheese (Cheddar, Colby,or mozzarella) | |
| Sour Cream | |
| Snipped fresh cilantro | |
| Salsa |
Directions
Brown meat. Add seasoning packet and water/broth. Simmer for 15 minutes. Add kidney beans (with lilquid) and 1/2 cup salsa. Cook until beans and salsa are warmed thru.
To assemble:
If making tortilla bowls, spray tortilla with cooking spray, lay over ovenproof bowl on top of cookie sheet and bake until crisped. About 5 – 7 minutes.
In tortilla bowl assemble meat, cheese, lettuce, tomatoes, onion, sour cream, salsa and cilantro. Enjoy!
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