Christina Carpenter, a working mom, says her version of taco salad is delicious, cheap and easy to make. Her family swears that this salad is one of the best they’ve had. Carpenter promises that anyone can make this dish.
Here’s how you make it.
One lb ground beef
One packet of Taco Seasoning
1/2 to 3/4 head of iceberg lettuce, chopped
One can of Kidney or Pinto beans, drained (14 oz.)
One or two cups of grated cheddar cheese
Crushed Tortilla Chips for garnish
First, Carpenter says to prepare the meat. She says, “Brown the ground beef and drain it. Then add the seasoning packet and follow the directions on the package to finish preparing the meat. Make sure to let it cool before you add it to the rest of the salad.”
Carpenter recommends preparing the other ingredients while the meat is cooling.
First, chop and dice the tomato. Then, peel, chop and seed the avocado. If the lettuce is not pre-cut, then clean and cut the iceberg lettuce. Drain and rinse the beans. Put together all of these ingredients in a salad bowl.
Carpenter says to add the meat just before serving and to top that off with crushed tortilla chips. Finally, either pour the french dressing on the entire salad, or allow each person to put the amount they want on their individual salads.
Sam Carpenter, Chris’s daughter who is a college student, says, “This meal is one of the easiest and most delicious dinners I can make. It’s good to be able to make something like this on short notice or when you don’t have a ton of money.”
A good side to serve with this is a serving of dinner rolls.
A fun drink to serve with this is a pina colada smoothie.