Taco Salad {recipe}

This is a favorite in our house. And a real easy quick throw together meal! 

Make portions to your desire, and adjust the ratio of the ingredients to suit your tastes!

Taco salad 1Start with lettuce, as much as you want! As you can see I use quite a lot…
Taco salad 2I often save the little pieces in the bottom of the tortilla chips bag just for this purpose… But if you only have full sized chips, break them up a little.
Taco salad 3Add the seasoned meat.
Taco salad 4I was taught to always put the cheese on the meat so it melts, so that’s how I do it. If you don’t want the cheese to melt, switch this step and the next one, putting the cheese on top of the tomatoes.
Taco salad 5Of course tomatoes! Lots of those too…
Taco salad 6Top with taco sauce.

(And sour cream if you’re into that…)

(Also good with ranch or blue cheese dressing 🙂 )

Enjoy!

Taco Salad
Easy dinner great for summer with no oven needed!
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For meat
  1. 1 lb hamburger
  2. 2-3 T taco seasoning
  3. little water if hamburger is dry
Salad
  1. Lettuce
  2. Tomatoes
  3. Corn tortilla chips (gluten free, and look for GMO free)
  4. Monterrey jack or cheddar cheese, shredded
  5. Taco sauce
Optional
  1. Sour cream
  2. Ranch or blue cheese dressing
Instructions
  1. Begin browning hamburger, add sprinkle of salt
  2. When half or so cooked, sprinkle of taco seasoning, adding water if dry
  3. Continue cooking and simmer till all water is gone and meat is cooked
  4. While burger is cooking, chop lettuce and tomatoes, and shred cheese.
  5. Begin assembling salads in large bowls starting with lettuce
  6. Add chips, breaking into bite sized pieces
  7. Add cooked meat
  8. Sprinkle with cheese
  9. Add tomatoes
  10. Garnish with taco sauce, and sour cream/dressing if desired
Notes
  1. Leftover taco meat makes a great nacho plate!!
Fresh Cooking Meg http://freshcookingmeg.com/

Taco Seasoning {recipe}

Taco and taco related things have become a staple around here.

TacosSo this is a spice mix I’ve been doing for a while. This is I believe the first spice packet I ditched in favor of making my own. This recipe makes a batch, which will last a number of taco making meals depending on how much you use. I store it in a glass jar in my spice cabinet all ready to use, making a new batch every time it runs low…

Enjoy!

Taco Seasoning Mix
Homemade spice mix that's way better than packets!
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Ingredients
  1. 4 T chili powder
  2. 4 T paprika
  3. 4 T cumin
  4. 2 T onion powder
  5. 1 t garlic powder
  6. 1/4 t cayenne pepper
Spice mix
  1. Combine and blend spices together
  2. Store in air tight jar or container till ready to use
To use
  1. Sprinkle over cooking meat
  2. Use approx 2-3 T per pound of meat, more or less to taste (a sprinkle of salt helps too)
  3. If meat is dry, and seasoning clumps, add some water to mix everything and simmer till desired consistency
Notes
  1. Use to season meat for tacos, nachos, taco salad...
Adapted from Annie Eats
Adapted from Annie Eats
Fresh Cooking Meg http://freshcookingmeg.com/

What’s For Dinner? Stir Fry {recipe}

I’ve got something new for you… It’s a recipe…

But not one I’ve made a hundred times- testing every variation, that has perfect pictures, with super exact measurements and directions. I’m going to try and post these things once and a while, as a more of a guideline, in addition to other recipes.

It’s a picture of how I cook, with a dose of I need to use up these veggies before they go bad… (Yay summer veggies!!) < more on that soon

I recommend (HIGHLY) that as it cooks and after you add each ingredient that you taste it. Adapt this to your tastes. Asian Stir Fry

 

Seasonal Asian Stir Fry
Serves 2
Quick meal with lots of veggies!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 pound ground pork (or chicken or pork chops or stew beef)
  2. 1 pound package of frozen stir fry veggies (or equal amount of fresh)
  3. 2 large bunches bok choy
  4. 2 garlic scapes, diced small (seasonal, sub regular garlic if you don't have these)
  5. 1-2 T oil
  6. 1/3 c gluten free soy sauce (more or less to taste as it cooks, I didn't add it all at once)
  7. 2 t brown sugar
  8. 2 t orange marmalade
  9. Sprinkle ground ginger
Optional
  1. Red chili flakes for some heat
  2. Rice to serve stir fry over
Instructions
  1. Heat wok or large frying pan over medium heat
  2. Add oil and allow to warm
  3. Add meat, stirring to brown but do not cook all the way
  4. Add garlic, soy sauce and brown sugar as meat cooks, and stir in
  5. Add sprinkle of ginger and marmalade, stirring
  6. When meat is nearing done add bok choy and other veggies, cover and let gently simmer (may need to turn down heat to low)
  7. Cook till meat is cooked and veggies tender
  8. Serve up!
Notes
  1. Depending on what veggies you are adding you might need to stagger the adding of them, to allow some to cook longer. I added all together here because I was using bok choy that doesn't need to cook long and frozen veggies that just needed to be thawed
  2. To make this fit for paleo, sub coconut aminos for soy sauce and taste before adding sugar (I find coconut aminos sweeter than soy sauce...)
  3. To make vegetarian, sub meat for tofu or beans for protein
Fresh Cooking Meg http://freshcookingmeg.com/