Taco Salad

Here we get to eat taco salad (without the fried basket) and use leftovers! This is great for using up whatever taco-seasoned meat you have leftover from your last taco night. As you have discovered our Tex-Mex loving ways already, I’m sure you have guessed that having taco/burrito leftovers in our fridge is like having leftover Mac-n-Cheese or that 1 random leftover hot dog. This salad works with chicken, steak (not that I have ever put steak in a taco at home, but if I did it would be fine here), or ground beef. You can completely leave off the meat and substitute out about 1/8 cup refried beans per salad if you prefer. You can use the chicken burrito filler from before, if you want, just leave out the duplicate ingredients. You can also use the plain baked chicken, for people who are less loving of all things Tex-Mex.

Topping for Taco Salad:

Heat 1/8 cup per person of taco ground beef leftovers, or 1/4 cup if using chicken or steak in large pot on stove. Add to pot the following (simmering on low heat):

1 can (drained and rinsed) black beans

About 2 1/2 cups frozen white corn

1 can (do not drain) diced tomatoes (low sodium)

1 cup chunky salsa (your fav brand or your homemade kind, either would work)

2 handfuls (mine are small) of jack or queso cheese shreds

Allow this mixture to simmer until it resembles a chunky sauce, then remove immediately from heat. Let it cool to a warm, but not hot temperature (sauce will thicken considerably).

Portion out Base Salad into bowls.

With serving spoon or ladle pour about 1/2 to 3/4 cup of mix on top of each base salad.

Top with diced cucumbers and fresh tomatoes. (If anyone will eat it you can also add cilantro, avocado, or raw diced onions here)

Sprinkle with Colby and Jack cheese shreds.

You can add ranch or Sour Cream on top of this for those who feel they need dressing, but this is actually quite good as is.

“Garnish” with 3 or 4 wheat tortilla chips in side of bowl. Tostidos makes really great ones now.

Serve & enjoy!

Depending on how many you have eating, you will probably have leftovers. If you keep plain brown rice in your fridge, you can mix a little with this topping to thicken it enough to put in a tortilla for lunch if you like. Another idea is as a snack/party food/whatever you can add this topping to chips spread on a plate for some pretty awesome nachos!

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One thought on “Taco Salad

  1. Pingback: Summer is Salad Season! « mamaskitchentable

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