For the past two or three days it has been over 90 degrees here in So Cal, just a hint of summertime coming our way.  The hot weather calls for some lighter and yummy dinners.  Tonight I made the gang a  Taco Salad.  I called my Mom to find out the origin of this recipe, and we came to the conclusion that I was a recipe that was passed around the neighborhood when we were growing up.  However, I have put my own twist on the recipe, with the help of my daughter Naomi.

Ingredients:

• 1 lb. ground turkey or ground beef (whichever you prefer)
• 1 can of kidney beans (15 oz)
• 1 pkg of taco seasoning
• 1 bag of fritos (10½ oz)
• shredded cheese (we like the cheddar & monterey jack combo)
• shredded cabbage
• tomatoes
• green onion

Directions:

• Brown the meat, and drain off the grease.
• Drain the beans and add them to the browned meat.  I like to do this to heat up the beans.
• Mix in the taco seasoning and the amount of water that is called for on the package.
• Simmer this mixture until you have cooked off almost all of the liquid.
• While the meat is simmering;
• Chop up the tomatoes
• Chop up some green onions.
• Chop the shredded cabbage into smaller bite size pieces.
• Crush the fritos, in the bag, with a rolling-pin.  Open the bag a bit first though to let out the air.
  

  Salad Layers

For the salad assembly: 

• The layering effect is Naomi’s twist on the recipe.
• In a large glass bowl layer the ingredients like this:
• Fritos
• Meat and beans
• Cheese
• Shredded cabbage
• Tomatoes
• Green Onion
• Then repeat the layers for a second time.
• You can either serve the salad layered, or if your adventurous like me you can toss the whole salad and serve.
• For garnishments put out your favorite salsa, sour cream, and black olives (that’s ones for you Hilary!)

Variations:

• This recipe can easily be made with shredded chicken or beef.
• You could add additional cans of different types of beans (black or pinto).
• You could flavor the meat with your favorite salsa instead of taco seasoning.
• Any garnishments that you like can easily be put on top or served with your salad on the side.

This is truly a yummy recipe, and so easy to throw together.  Oh and I like using the shredded cabbage because it does not get soggy at all.  I put out the cabbage when we have just plain old tacos in the shell too.  For this twenty-something household, this salad makes a great big meal and is great for staying on budget.  If you’ve never made this before it’s a real treat.  If you haven’t made it in a while you’ve been missing out like me.  I’m definitely mixing this recipe in with my weekly summertime meal planning. 

Please stay tuned for my Mom’s Taco Salad recipe for Two.