Taco Tuesday: Taco Salad Editon

I was soo¬†feeling tacos, so here we are. Babe’s been struggling with illnesses off and on, as this weather won’t just pick one (winter or spring), so I took to a mild form of taco salad, that I got from my ex’s sister in law. It’s different, but good, and you can add in all the spice you want, while not hearing everyone else eating, complaining “It’s too spicy!!!!!”

What makes it different, you ask? Well, take to these ingredients, and take a guess:

-Ground meat or substitute. I like ground turkey
-taco seasoning
-onion
-tomato
-lettuce or spinach
-shredded cheese or substitute
-Catalina dressing (I like Kraft’s sweet honey one for this)
-sour cream, or substitute
-refried beans
-soft tortillas, or Doritos (spicy nachos, cool ranch, or nacho cheese, all will do)
-anything else you want, like chives, rice, hot sauce, jalapenos, etc

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Start by dicing up some onion, and put in a hot pan with oil. Let it start cooking, and put some taco seasoning in with it, then your meat substance. While the meat is cooking, dice up any more onion you’d like, and all the other veggies. If you’re using tortillas, rip a few tortillas into bite sized pieces. If you have rice, cook that too.

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Once the meat is almost done, add some more taco seasoning. Once it’s done, add refried beans, and if you want cooked rice in there, add the cooked rice here as well. Let the refired beans and rice get warm, and soak in the seasoning.

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From there, grab a big bowl, layer some tortillas or chips (kind of crunching them as you go), some veggies, then the meat mixture, cheese, and dressing. Rinse and repeat.

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At the top, add some sour cream, and if wanted, either put some salsa in now, and mix it all up. Serve, and add any spicy condiments, as desired (or not).

I hope you enjoy this simple and milder take on taco salad. I enjoy it both with chips and tortillas. Which one is your favorite? Try them both, and get back to me!

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