Summer Delightful Taco Salad
Are you looking for a quick meal that will please the whole family and keep it light for summer? Here’s a salad with some meat in it to make it a hearty meal that even my big guys like. Just remember that if you are making this recipe for man-sized appetites, you will need to at least double it for 4 servings. It’s chock full of yummy veggies–green pepper, tomatoes, green chilies, onions, and lettuce heaped with ground beef (or turkey) and Colby Jack Cheddar Cheese. Top your dish with the typical Mexican fare–sour cream, salsa, guacamole, and chips. I found this recipe in a newspaper many years ago.
1 Cup of chopped peeled tomatoes (2 large)–to peel the tomatoes, my Mom taught me to boil water in a sauce pan, spoon in the washed whole tomatoes, and let them simmer for 3 minutes. Turn the heat off. Let them sit in the pan while you chop up the other veggies. Then scoop them out with a slotted spoon to cool on your cutting board. When they are cool, the skins slide right off so you can chop them.
1/2 Cup each chopped green bell pepper and onion. You could also use red bell pepper.
2 Tbls of canned chopped green chilies ( I added the entire small can of diced green chilies when I doubled the recipe)
1/2 tsp salt
2 Cups torn iceberg lettuce ( I use much more to make it a hearty salad)
1 Cup shredded Colby/Jack cheese (our favorite) or you can use just Cheddar or just Jack cheese
1 Cup corn chips or fried tortilla strips
Garnish with tomato wedges (I use cheese and chips)
In small bowl mix chopped tomatoes, green pepper, onion, chilies and salt; set aside. Place the lettuce in large salad bowl; set aside. In medium skillet cook meat, breaking up pieces with wooden spoon, until meat is brown and crumbly; drain off excess fat (I use 93% lean beef). Add hot meat to lettuce, then add cheese, tomato mixture and chips; toss to blend. This says it makes 4 servings–4 servings for the little guys!
Serve with warm tortillas or chips and salsa.
Hope you enjoy this dish. Let me know if you try it or have a similar one.
Have a Blessed Weekend!
Oh, I have such a weakness for corn chips! Your salad looks wonderful, and I wouldn’t have to feel guilty about eating corn chips when they are in a salad either 🙂 Thanks for sharing your recipe – I’ll be giving it a try!
Thanks for stopping April. There aren’t too many corn chips in the salad so you can feel good about eating this.
You’re making me hungry! Looks yummy. And I like the idea of the quick, easy meal. Those are the best. Have a great weekend!
Quick and easy spells summer meals for me. Thank you for stopping by.
HI, Just want you to know that I had been reading your blogs everyday and I’m happy to read them the first thing each day – your salad looks great especially the Fritos, really, what can be better than a Frito? Patcee
Yum! We love Taco salad as well!!
Great idea, Janis. You’ve inspired me. For lunch tomorrow, we’re going to fix Mexican. Our guests are from Belgium and don’t get this type of seasoning very often.
Also, I really appreciate your tomato tip!
Thanks for linking to Food on Fridays–I love reading your suggestions, instructions and recipes!
Thanks Ann. I always appreciate helpful hints, especially in cooking. It makes things so much simpler–and quicker.
Hope your friends enjoy the salad
Yum! I love that you added the veggies, and of COURSE a taco salad needs corn chips! Mmmm!
It seems that everyone likes those corn chips! It was great to have you stop by today.
From My Heart to Yours,