When you cook taco meat, either serve a taco salad a few days later or freeze the leftover meat and then thaw and heat some night when you need a pretty easy dinner.
Mix up some:
- chopped lettuce
- sliced olives
- sliced tomatoes if they’re in season (or use cherry tomatoes, which are nearly always good)
- leftover taco meat
- black beans or pintos or refried beans
Serve in small bowls for garnishing at the table:
- chopped green chilies
- sour cream
- grated cheese
- sliced avocados
- green or red salsa
- tortilla chips for crushing and sprinkling
You don’t really need any salad dressing for this if you like salsa or taco sauce. However, if you like dressing, I’m partial to Catalina dressing for taco salads. It’s a touch sweet.
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