This taco salad is one meal that my husband and I never tire from. It appears on the dinner table at least once every two weeks, sometimes weekly. I love how fresh it is, and how scrumptious and comforting it is to eat. I try to resist licking my plate. I should stop doing this before my kids pick up on mom's bad habits.
By: Steven & Lindsay
1 lb lean ground beef
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can black or kidney beans, rinsed and drained
2 cloves garlic, minced (optional)
1/2 sweet or white onion, chopped (optional)
1/8-1/3 cup water
2-3 Tbsp Taco Seasoning (add to taste)
In 12 inch skillet brown and scramble beef with onion and garlic over medium-low to medium heat (I like cooking it on a lower heat setting because the meat is more tender this way). Cook until no longer pink and cooked through. Drain meat in colander and return to skillet. Add diced tomatoes, beans (drained and rinsed), taco seasoning, and water (Add as much water as you like, it will thicken a little bit). Mix together well and heat through.
-Fresh green salad (green leaf or romaine lettuce is best)
-Shredded cheddar cheese
-Ranch or Cilantro Lime Dressing (will be posting in the future)
Build it in whatever order you please. Enjoy!
Gluten-Free Option: Use my taco seasoning recipe (linked above), and make sure your tortilla chips are gluten-free