Yummy
Hello, and welcome to the Feature called “What’s for Dinner?”. Periodically, I will post ideas, photos, and recipes for help with (sometimes) the hardest decision of the day! It seems once you KNOW what to make, the rest is easy. I hope this will benefit you and lighten your load. 🙂
Taco Salad
Tonight’s choice is Yummy Taco Salad.
Here are the ingredients that I use:
- Ground sirloin, hamburger, or ground chicken
- Ortega Taco Sauce (the best, in my opinion)
- Black Beans
- Romaine lettuce
- Baby spinach leaves
- Cilantro
- Red onion
- Bell peppers, any color
- Tomatoes
- Avocado
- Pomegranate when in season or mango (fresh or canned)
- Beanitos Black Bean Chips or Good & Gather Organic Blue Corn with Flaxseed Tortilla Chips
- Sour cream
How to put together your ymmy taco salad tonight:
Cook the hamburger and add your preferred seasonings. Add taco sauce.
Chop all veggies. Tear up cilantro and spinach leaves.
Make guacamole with the avocado or just chop it and use as is. (For my guacamole, I use sea salt, minced garlic, and lime juice.)
Beans
Warm the black beans in a pan. We like to add onion powder, garlic, thyme and some taco sauce to the beans in the pan.
Place some black bean chips on a plate and then add all the veggies. Next comes the hamburger and black beans. Top with guacamole and sour cream. Sprinkle the pomegranate or mango on top.
Since I only cook for 2, I prepare the servings right on our plates. If you’re making this for a family, you may want to toss the lettuce, spinach, cilantro, and veggies in a large bowl and have everyone prepare their own plate.
That’s it!
Viola! Quick, easy, delicious taco salad dinner. If you want more substance, make some brown rice or quinoa and add to your plate. I’ve also added red cabbage to the mix. Enjoy!
Let me know how you like it. 🙂
Blessings, blooms, and taco salad,
Pam
Author: Pam
Glad you’re here!
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