Mexican Taco Salad
First I just want to apologize for our bad photography. We have some of the worst energy saver lights in our apartment and we didn’t have enough room to fit the nice camera anyways and the battery charger for my camera got damaged, so phone cameras and poor light it is. But anyways, you get the idea.
So anyways, Tyler and I love Mexican food! Southern California kids and all so we were craving some taco salad action not too long ago. We had also found a really nice and ripe avocado so we figured there was no better time to make some taco salad.
What You Need:
Tortillas (or chips)
Spices – cumin (called guerra in Grenada), chili powder, garlic, salt and pepper are my recommendations
Sliced Sweet Peppers (the tasty small Grenadian bell peppers, bell peppers could be substituted though)
and anything else you want to add in really – it’s a salad, anything goes.
First, saute the onions for a few minutes until soft, then add in the ground beef and spices. I cooked it until almost done (no longer pink) and then added in my kidney beans. I also added in some hot sauce (which is optional) to make it spicier. Since corn chips are not available here, I just microwaved some corn tortillas for about 3 minutes until crispy and golden brown and broke them up into the salad instead. As an added benefit, it is way healthier too. Then I assembled the salad by mixing all my freshly washed and chopped lettuce and veggies and topping it with salsa, using it like a dressing. Then top with the tortilla chips, meat mixture, cheese, sliced avocado. Simple as that. So yummy! Tyler calls this the manly salad since it is savory and hearty, he doesn’t do fruit and vinaigrette salads.