taco salad

A couple of weeks ago, Rosie Beaucoup made taco salad for 2.0. He fell in love with it. It was a whole, new and exciting taste delight for him. And he couldn’t figure out how she’d come up with such an amazing idea. It was hard to resist pointing out that taco salad has been around since the 1960’s. How did he manage to get through the 80’s without running into this salad at least once? Was he raised by wolves? I bet he didn’t even have a Rubik’s Cube.

So, on a hot evening last weekend, I made it for him. And he was so, so happy. I wonder what will happen when he finds out that some people make this salad in an edible tortilla bowl. (It’ll probably blow his mind.)

I know you’re smart. I know I don’t have to write a recipe like this out for you. Because you’re… smart. However, for the sake of 2.0 and those of you who slept through the 80’s…

. . .

Taco Salad

recipe: uh, I don’t know who invented it, but this is how I make it

For the base you’ll need:

  • 1-2 heads romaine lettuce (chopped in bite sized pieces so people don’t have lettuce all over their faces)
  • lean ground beef
  • onion, diced (optional)
  • green pepper, diced (optional)
  • taco mix – something like Old El Paso Taco Seasoning Mix

And for toppings:

  • 1 or 2 tomatoes, diced
  • 1 or 2 avocados, diced
  • 1-2 cups cheddar cheese, shredded
  • small bunch green onions, chopped
  • tortilla/nacho chips – break ’em up into smaller pieces
  • sour cream

So, wash and chop up your lettuce. Chop your lettuce into manageable, bite-sized pieces. Nothing peeves me more than big pieces of lettuce in my salad. It is irresponsible, I tell you. Once the lettuce has been properly managed, prepare your toppings and shred the cheese so you’re all ready to go. The quantities depend on the number of people you intend to serve. Common sense, people. Also, you might like some different toppings. Go crazy. Live like it’s 1985.

Brown your beef in a skillet along with the onion and green pepper. The onion and green pepper are optional, but they really add a little sumthin’ to the beef. Once the beef is browned, add the taco seasoning to the skillet , following the cooking instructions on the packet. With most brands you just add some water and the seasoning mix, bring to a boil, and then simmer for about 10 minutes.

Once the beef mixture is ready, it is time to assemble this bad-boy salad. It’s all about the layering, baby. Start with the lettuce. Then put some slightly crushed tortilla chips on top. Like with the lettuce, you probably don’t want huge, honkin’ chips in the middle of your salad. Bite sized.

Then slap some of that yummy taco beef mixture on top. Layer on the avocado, tomato, green onion and shredded cheddar cheese. Top with some sour cream (optional).

Eat in front of the television and talk about how awesome this newly invented salad is.

7 Responses to taco salad

  1. emmalina73 July 28, 2010 at 4:57 pm #

    Wow that looks awful. The cheese and sour cream particularly, just terrible. I’ll have to make it and see if it tastes as horrid as it looks. I might even have to make it when there is no one else around so only I have to eat it, it just looks that bad.

    It’s a new one on me but I’m from England and we are just mad ; )

  2. thepancakeninja October 19, 2011 at 3:47 pm #

    Just looking at the pictures makes me hungry and I just ate! I dont’ remember much about 1985 ‘cept that I learned to ride a bike about then, well never mind.
    I like Taco salad and you just inspired me to make it.

    Go Habs!
    And Sid and Tanger

    • movita beaucoup October 19, 2011 at 6:07 pm #

      Uh, we at the Cat Farm are Leafs fans. But we’ll forgive ya because you like taco salad. (That’s the true measure of a woman.)

  3. Anonymous August 27, 2013 at 7:39 pm #

    This looks amazing and for the gal from England…you don’t know what you are missing!!!! AWESOME!!!

  4. movita beaucoup May 11, 2015 at 10:02 am #

    Comments on this post are now closed as it was published in July 2010. Happy cooking!

Trackbacks/Pingbacks

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