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…
. . .
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.