When I saw that the MckLinky Blog Hop theme for this week was recipes, I decided it had been far too long since I had shared a recipe. I skimmed through my recipe blog (which has been as neglected as my dinners lately) and found this recipe for Taco Salad that had my mouth watering instantly.
My Mom made this for us growing up, and it is one of those recipes that I have continued to make for my own family. I simply love it! The only thing I’ve added over the years is the can of black beans. It stretches the meat filling. Yum!
My favorite Taco Salad Recipe:
In a large skillet, brown together:
- 1 lb ground beef
- 1 small onion, chopped
- 6 oz can tomato paste
- 8 oz can tomato sauce
- 3 6-oz cans of water
- 2 Tbsp sugar
- 2 cloves garlic, crushed
- 1 tsp each: oregano, chili powder, and cumin
Cover and simmer slowly for 40 minutes. Add 1 cup cooked white rice and a can of black beans.
Serve on top of fritos corn chips and garnish with cheese, lettuce, tomatoes, ranch dressing, sour cream, avocado, or any combination of the above! Beware: it really adds up—don’t overload that plate!
How CandyMan likes to eat it:
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