Do the long hot days of summer leave you wondering what to serve for dinner? Taco salad can be prepared in 30 minutes and guaranteed to please a hungry family of 6. It can easily fit in between a long afternoon of swimming and evening sports. Enjoy this recipe!
1 pound of ground hamburger or turkey meat
1 envelope or reduced sodium taco seasoning
¾ cup of water
1 can of drained black beans optional
1 head of iceberg lettuce or 2-5oz bags of prepared salad greens
2 cups of shredded jalapeno or cheddar cheese
2 cups of tortilla chips slightly crushed
1/3 cup of Catalina salad dressing
Green scallions and sliced black olives optional
Cook meat in a skillet over medium heat for 6-10 minutes until no longer pink, breaking into crumbles; and drain of any fat. Stir in taco seasoning and water; bring to a boil. Reduce heat and simmer 4-6 minutes stirring until slightly thickened. Remove from burner and allow to cool. Toss lettuce and cheese in a large bowl. Add meat mixture, beans (optional) and chips. Drizzle dressing over the top and toss. Scallions and olives can be added as a garnish.