Taco Salad #2 (a chopped version)
The very first Super Bowl took place in 1967. I watched it. I was 10 years old.
The Green Bay Packers beat The Kansas City Chiefs 35-10. I was born 26 miles south of Green Bay’s Lambeau Field so I grew up a big Packer fan. I idolized Bart Starr. Bart Starr was the handsome quarterback.
Here’s how that Super Bowl went at my house:
Read the full column at PlanZDiet.com
Taco Salad #2 (a chopped version)
Related Recipes at PlanZDiet.com:
Slow Cooker Southwestern Chicken Chili
Taco Casserole
Servings: Serves 2 (can be easily doubled)
Ingredients:
1 lb of ground sirloin
1 tsp of ground cumin
1 tsp of ground chili powder
1 cup of chopped onion (use your favorite; I used half red onion and half Vidalia)
1 cup of chopped veggies (I used yellow and red peppers)
½ cup of salsa (find one with no sugar)
4 Tbl of sour cream (maximum)
Romaine lettuce. I used about 4 cups per salad. You can use any greens. Traditionally, taco salad is made with iceberg lettuce. Iceberg has virtually no nutritional value, so I use romaine for the crunch factor. I chopped the salad greens into smaller bits. Chopped salads are very popular now and are easier to eat. You don’t have to stab at them. You can just scoop up your forkful.
Fritos (use your allotment as your maximum)
Jalapeno slices (optional)
Instructions:
In a large saute pan, spray a bit of olive oil in and then put in your meat. Brown it on medium high, breaking it up into bite-sized chunks. When it’s half cooked add the onion and begin to cook the onion, too. Add the cumin and chili powder. Cook until no pink remains in the meat. This will only take about five minutes.
Salad assembly:
This is a super-easy meal. Put your chopped greens in a bowl. Sprinkle on your chopped veggies.
Top with one cup of the meat mixture. Spread your salsa around the meat. Top with sour cream and your optional jalapeno slices. I took my Fritos and crumbled them up a bit and sprinkled those on.
When I ate my salad I stirred it all up. The sour cream and salsa mixture spread throughout. BIG YUM!
Enjoy!
Cheers,
Zola
