Monday, May 3, 2010

Tuesday Night Supper Club--Taco Salad

as the days get 
i look forward to my food getting

there are days when
even i
don't like to be in a warm kitchen

growing up,
come summer
there was always a crowd
at our table

this salad was 
my mother's summer standby

it was one of those dinners
that every body loved
and tastes surprisingly good

with a tall cold glass of milk
a tangy margarita 
(click is a great recipe)

i really love it
hope you do too
1/2 cup chopped onions
1 lb lean ground beef (or turkey)
1 Tbs taco seasoning
olive oil
1 large head romaine lettuce
1 can kidney beans--drained and rinsed
black olives (the kind in a can)
shredded cheddar or "mexican blend" cheese
girard's champagne dressing
combination of equal parts sour cream and salsa mixed into a dressing
tortilla chips
(i have an aunt that uses nacho cheese doritos and swears by it--i like tortilla strips)
Heat olive oil in a saute pan.  Cook onions until they are translucent and start to brown around the edges.  Toss in the ground beef and cook through, breaking up into pieces.  Scatter in the taco seasoning along with 3 Tbs water.  Stir to coat, let cool.  
Meanwhile, chop lettuce and toss in all ingredients into a large salad bowl...including chips.  Once the meat is cooled, toss into salad and add dressing. Serve immediately.


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