taco salad {src}

I honestly don't know where the month of May went or springtime in general.  Memorial Day is here and that means summer.


Today also mark's the Secret Recipe Club's May post.  I had Jess from Flying on Jess Fuel.  I have actually read Jess' blog for a while now after finding it first through the Secret Recipe Club posts.  I was pretty happy when I was actually given her blog to explore even more. I ended up making Jess' taco salad but the Crock Pot Thai Pork was a very close second.

Typically Mr. J is not too keen on having salads for dinner. As in salad and nothing else to go with it.  I assured him though it was be plenty and he finally agreed once I told him it was full of ground beef and black beans.

We had this salad a few weeks ago when the weather was hot.  Made on a week night it was super easy and quick to throw together.

The original recipe calls for a dressing of sour cream and salsa mixed together. I actually thought I had sour cream but it turned out to be spoiled.  Thus, my version used only salsa as the dressing. It was still very good but the sour cream would have been a good addition.

This fed us both till we were full and still had some left over. I used the remainder in a tortilla wrap for a burrito type lunch the next day. 

Thanks Jess for such a good and healthy recipe. Cannot wait to try the pork out next. 

Taco Salad

by Emily Morris, Adapted from Flying on Jess Fuel

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: saute salad entree black beans Mexican

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Ingredients (serves 4)

• 2/3 cup salsa
• 1 lb ground beef
• 1 package taco seasoning mix
• 1 can black beans, rinsed and drained
• 1 large head romaine, chopped
• 4 tomatoes, chopped
• 1 bunch scallions, chopped
• 1 avocado, diced
• 1/2 green pepper, seeded and diced
• 1 cup shredded Mexican blend cheese
• tortilla chips, for serving

Instructions

For the Salad

Cook the meat with taco seasoning, according to package directions. Add the beans to the pan in the last 2 minutes of cooking. Let the meat and bean mixture cool to room temperature.

In a large bowl, place half the lettuce and half the veggies.

Top with half the salsa.

Top with the meat and bean mixture . Reserve a little bit for decorating the top.

Sprinkle half the cheese on top.

Add the rest of the veggies, dressing, and cheese and meat mix if you reserved some.

Top with remaining salsa.

Serve with tortilla chips.

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