Taco Salad (Build Your Own)

By srumbel

Fortunately for me, my family loves a good Taco Salad with a passion equal to my own (excepting two little twin boys who groan a bit when Taco Salad is on the menu, dang em. Hoping their taste buds improve soon.) We end up having Taco Salad quite a lot through the summer months. It’s such an easy fix that doesn’t heat up the house much at all. I set all the toppings out and let everyone build their own salad according to their deepest wants and wishes. Less grumbling, that way…right. :)

Taco Salad served this way is also great if you are feeding a large crowd.

The recipe for the taco meat below is hearty and flavorful without being overly spicy. Hope you love it!
from jamiecooksitup.com

Ingredients

• TACO MEAT:
• 2 pounds ground beef (I used 9% lean)
• 1/2 C onion, chopped
• 1 Tb garlic, chopped
• 2 (14.5 ounce) cans Mexican Stewed Tomatoes
• 2 Tb taco seasoning
• 1/4 ts sugar
• SALAD TOPPINGS:
• 1 head romaine lettuce
• 1 bag tortilla chips (Fritos or Cool Ranch Tortilla Chips are also fabulous)
• Mexican cheese blend
• black beans
• red kidney beans
• grape tomatoes
• red or green onion
• olives
• avocado
• sour cream
• salsa
• Cilantro Lime Dressing recipe HERE, or Ranch Dressing
• Cilantro Lime Dressing
• Yield: 3-4 cups
• 1 package Hidden Valley Ranch Dressing mix
• 1 C Best Foods Mayonnaise (I use Light, on occasion)
• 1 C milk
• 2 tomatillos
• 1/2 bunch cilantro
• 1 clove garlic
• 1 lime, juiced
• pinch red pepper flakes
• 1 T sugar

Preparation

Step 1

1. To make your taco meat, heat a skillet up over medium high heat. Add 2 pounds ground beef and 1/2 cup chopped onion. Add 1 tablespoon chopped garlic and hit the whole thing with a bit of salt and pepper.
2. Cook until the meat has browned and the onions are soft (should take about 10 minutes). Drain the grease from the pan. If you are using super lean ground beef you most likely won't need to drain it.
3. Grab a couple of cans Mexican Style Stewed Tomatoes. If you have diced tomatoes that would be fabulous. If not, just put some scissors into the can and give everything nice chopping. Add the entire contents of the can into the pan.
4. Add 2 tablespoons of Taco Seasoning and 1/4 teaspoon sugar. Give everything a nice stir to incorporate.
5. Cover the pan, with lid on sideways so some of the steam can escape. Allow it to simmer on medium low heat for 15 minutes. Longer, if you have the time.
6. Gather your topping ingredients while the meat is simmering on the stove top. You'll want some great looking tortilla chips.
7. Add some hearty, flavorful meat to your chips sprinkle on a bit of cheese. Top it with some chopped romaine lettuce and whatever else your little heart desires. Tomatoes, black beans, red kidney beans, red onion, salsa, avocado and sour cream are all good choices.
8. Pour some Cilantro Lime Dressing (recipe HERE) over the top, or use regular Ranch Dressing. What ever you like best.
Yield: 8 servings

Cilantro Lime Dressing
Here is your line up. What a bunch of beauties! The green tomato-look-a-like is a tomatillo. The husky thing next to it, is also a tomatillo with the husk still on. Tomatillos can be purchased at any grocery store. They are usually in the refrigerated produce section up on the top shelf.
1. Place your milk, mayo, and ranch packet in a blender.
2. Take the husks off your tomatillos and cut them into quarters.
3. Peel your garlic and chop up your cilanto just a bit. You don’t have to make things too tiny. The blender is going to do most of the work for you.
4. Add the tomatillos, cilantro, and garlic to the blender. Sqeeze your lime juice into the blender as well.
5. Add the sugar and pinch of red pepper flakes. Cover your blender and let the old girl do her work. (That means blend it for about 2 minutes, folks.) Enjoy!