Taco Salad has been around the block a time or two, but I still love it. Back in the 80’s, it was a combo of lettuce, tomatoes, onions, ground beef, grated cheese, kidney beans, crushed taco chips and dressing (usually Catalina), tossed together in one very large bowl — a big hit at potlucks and parties, since it served a multitude of people.
In the 90’s, Taco Salad became “restaurantized,” with variations of the above spilling out of dinner-plate-sized, deep-fried taco shell “bowls” (remember those?), topped with giant dollops of sour cream and guacamole — and that was considered one serving!
Now that I’m eating lighter and healthier (most of the time…), :) I decided to revamp an old favorite.
Thin tortilla chips (the thinner, the better)
1/2 head of lettuce, torn into bite-sized bits
2 tomatoes, chopped
4 green onions (including tops), thinly sliced
4 oz. shredded Mexican “4-cheese” blend
4 oz. lean ground chuck, browned & flavored with taco seasoning (I used leftover “taco meat”)
Salsa of your choice (fresh is best!)
Layer the above ingredients on individual salad plates. (This particular recipe serves 2.) Enjoy!
Huge portions are out. Huge flavor is in!
Enjoying life one serving at a time,
P.S. If you’re visiting for the first time, or here from the Hop …welcome, y’all!
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