I always appreciate a quick, easy-to-make, last minute dinner idea. That’s exactly what this simple taco salad is. So when we came home last night from an extra-long day, and I didn’t have enough time for the meal I had planned on making, I switched things around and whipped this up in about 20 minutes.
Plus, it happened to be Tuesday, which went right along with what Trevor thinks every Tuesday should be — Taco Tuesday!!! Thanks, Lego Movie!
I do love tacos, and I generally buy taco kits by the pair when they’re buy-one-get-one at Publix, but sometimes you need to switch things up… even if it’s just a bit.
I have loved this recipe for years because of it’s complete simplicity and absolute deliciousness. And because of the fact that I generally always have all the ingredients needed to make it on hand. Bonus!
My use of the term “recipe” is pretty loose here. You can pretty much eyeball the meat mixture and add whatever toppings you want. I’ll break my version down for you:
Brown your ground beef. (Or ground chuck since it’s Fresh Market cheap meat Tuesday!)
Once your meat is browned and drained, you’re on to step 2:
Add one can of kidney beans and one packet of safe taco seasoning.
Stir it up and turn the burner to low. Let it simmer for 10 minutes.
That was the hard part — you’re basically done!
All you have to do now is figure out how you like to eat it. We all love it on a plate-full of tortilla chips. Place your (safe) chips on the plate in a single layer (or as close to a single layer as you can get), and heap the meat & bean mixture on top.
The best part about this method is that after it sits a few minutes — while you’re adding toppings and grabbing a drink — the meaty goodness seeps down into the chips, softening them *just enough* for mouthwatering deliciousness.
Now you’ll want to get creative with your toppings. Or go traditional, which is what I usually do, truth be told.
Some good options for toppings are:
dairy-free sour cream
Now, if you want to get fancy, you could also incorporate some of these things right into the meat mixture. In the past, I have added a jar of salsa to the meat, after it was browned and drained, and let me tell you! That was fantastic!
My kiddos don’t like a lot of spice in their food, and honestly even mild salsa sometimes kicks off a tingly feeling in the mouth — which is in no way fun for a food allergy kid. So I left the salsa out this time.
But I did pile mine high with spinach leaves, tomatoes, olives and a big ol’ dollop of vegan sour cream!
And in no time flat, we had a speedy, tasty and healthy dinner that we all completely polished off our plates!