Beef Taco Salad {Roommate Dinner}

For all the steps, this is a pretty simple dinner to throw together.  And, anytime you are making your own taco shell bowls you are going to look impressive!  Stacey was out of town for the weekend and Ruth and I were settling in for a weekend marathon of Downtown Abbey.  If you have never seen Downtown Abbey, go by season 1 & 2, and start watching!  I love this mini-series!  I’m actually kind of in withdrawl now that it is over and think about Matthew and Mary all the time.  I had watched season 1 awhile ago and missed the last 2 episodes of season 2.  Ruth had never watched the series before, so we decided to start from the beginning.

Obviously it was a good weekend of tv viewing!  And this was a fantastic dinner to kick start the marathon.  I must have an iron deficiency because I have been craving ground beef all week.  Usually I opt for a burger when I have these cravings, but that’s not what I wanted.  I wanted greasy taco meat, you know what I’m talking about!  I don’t cook like that at home though, I try to cook healthful meals at home and eat delicious, greasy goodness when I’m out.

This taco salad was the perfect compromise.  The shell was crispy and satisfying without being fried and the ground beef was super flavorful and the corn & beans add texture all without being greasy.  All of the fresh veggies make this a salad and a bit of cheese & non-fat yogurt add the perfect creaminess.  Overall, a delicious, bountiful dinner salad!  I don’t really believe if following recipes when making salads, so feel freshly to interrupt in any way you so choose.

Menu

  1. Beef Taco Salad
  2. Watermelon Martinis
  3. Snickerdoodle Ice Cream Sandwiches

Print the recipe.

Beef Taco Salad {Roommate Dinner}
Yield 3-4 servings

3-4 flour tortillas
1 teaspoon oil
.78 lbs ground beef, 90% lean
salt – good pinch
15 grinds of pepper
1 tablespoon cumin
1/8 teaspoon cayenne pepper
1/2 tablespoon garlic salt
1/2 tablespoon chili powder
1/2 cup frozen corn
15 ounce can black beans, drained and rinsed
1 large tomato
1 1/2 avocados
1/2 medium red onion
1/2 cup grated cheddar cheese
lettuce
non-fat Greek yogurt or sour cream
salsa

  1. Turn 3-4 oven safe bowls upside down and spray the bottoms with cooking spray.  Place inside the oven and turn on the oven to 350 F.  Let the bowl and the oven preheat for 10 minutes.
  2. Once the oven is preheated, place the tortillas over the bowls and let bake for 10-12 minutes until the edges turn brown and they get crispy.  Remove from the oven and let cool slightly.
  3. Add the oil to a medium saute pan and let heat. Add the ground beef.  Stir and cook the beef until almost all is cooked.  Keep breaking apart the pieces with the spoon.
  4. Once the beef is almost all cooked, add the salt, pepper, cumin, cayenne pepper, garlic powder, and chili pepper.  Stir well and add the corn and beans.  Mix well to heat everything.  Remove from the heat and set aside.
  5. Dice the tomato and avocado.  Slice the red onion and grate the cheddar cheese.
  6. To assemble, place the tortilla bowl in a large bowl or on a plate.
  7. Add the lettuce, then the ground beef, then the tomatoes, avocados, onions, and cheese.
  8. Top with yogurt and salsa as desired.
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3 Comments

Filed under Savory

3 responses to “Beef Taco Salad {Roommate Dinner}

  1. Irene

    Thanks for turning us on to Downton Abbey! I love it!

  2. Pingback: Lemon Bundt Cake | Pale Yellow

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