When I worked full time and had to come home and help kids with homework and get a meal on the table and do housework and try to find 5 minutes to myself (which is a typical weekday evening for most working moms) all between 6 and 7 p.m., I devised a recipe that has become one of my "go to" recipes. Taco Salad.
No, it's not like what you get at a Mexican restaurant. It's my hillbilly gringo version -- but it's still tasty, y'all. And best of all, quick. Usually only takes me 20-30 minutes, depending on how much chopping I do. Although my kids are grown, I made this tonight. So yummy.
TACO SALAD
1 onion
1-2 bell peppers
1-2 cups beef stock or broth
1 lb. ground beef [i use sirloin] or ground turkey
1 package Taco Seasoning mix [see photo below]
Fritos
shredded Cheese [any kind]
1) Now, if you are in a hurry, you can skip this step, but I urge you not to. Chop an onion, and if you want, chop bell peppers. 2) Saute onions/peppers in the skillet until tender. Add the beef broth, plus salt and pepper to taste. Open the taco seasoning and add a little bit. Cut it on low, cover, and cook 10-20 minutes, depending on how crunchy you like your onions and peppers.
3) In another skillet, brown your meat. Add the meat to the skillet with the onions and peppers after the meat is thoroughly cooked.
4) Add the rest of the taco seasoning mix. Stir. Stir a lot. Add more beef broth if necessary - you want a mixture with lots of liquid.
5) To serve, take a soup bowl and put a layer of Fritos, then a layer of the beef/onion/pepper mixture, then as much cheese as you like.
I usually serve this with my version of guacamole -- mashed avocado with lime juice and sea salt -- on the side.
