Really, I’m sorry that you’re not as fond of tacos. I cannot help myself. Today, I was craving the traditional American taco salad made with well-seasoned ground beef and cheese, iceberg lettuce, and crunchy corn chips. I altered the way that I presented it by putting all the ingredients into the skillet that cooks the meat in, creating the Taco Salad Skillet. It not only reduced the number of dishes I needed to wash, but it also helped make the presentation more enjoyable and enjoyable when you’re stuck in a weekly dinner boring routine.
DOES IT NEED SALAD DRESSING?
Instead of dressing salad, I put it on top like I do to serve tacos with sour cream. It is also possible to use something similar to Lime Crema or Ranch Dressing.
WHAT ELSE CAN I ADD?
Similar to tacos, The Taco Salad Skillet is incredibly versatile. Be sure to check your refrigerator for additional ingredients that you might have at hand that are waiting to be utilized. Here are some other topping suggestions:
avocado
jalapeno
black olives
pineapple
pickled red onions
CAN I MAKE IT VEGETARIAN?
Yes, absolutely! If you’d prefer to cook the recipe vegetarian, it is possible to make use of two cans of black beans or a mix of pinto and black beans. You can also opt to make use of all meat (1 1 lb.) instead of a half-and-half mix of beans and other beans.
INGREDIENTS
1 Tbsp of cooking oil ($0.04)
1/2 lb. ground beef ($1.37)
Blend of 1/2 cup chili ($0.15)
1/2 teaspoon ground cumin ($0.05)
1/2 teaspoon dried oregano ($0.05)
14 tsp of garlic powder($0.02)
1/8 tsp cayenne pepper ($0.02)
1/8 tsp salt ($0.02)
1 15oz. Black beans can, rinsed ($1.19)
1 cup of frozen corn kernels Thawed and frozen ($0.50)
1 cup shredded cheddar cheese ($1.30)
2 cups broken tortilla chips ($0.50)
1/2 head iceberg lettuce ($0.75)
One large tomato ($0.73)
$3 green onions ($0.17)
8 oz. Sour cream ($1.00)
INSTRUCTIONS
Heat a deep skillet over medium heat. Include the ground beef and cooking oil. Sauté the meat, breaking it into small pieces in the process until it is fully cooked. Remove any excess fat when you need to.
Incorporate the chili powder as well as cumin and oregano, and cayenne pepper, along with salt and cumin, into your skillet. Drain, but don’t rinse the black beans, and then add them to the pan. Stir until the beans and beef are well coated with the spices. Continue to sauté until cooked (3-5 minutes).
Distribute the kernels of corn and cheese shredded over the bean and beef mixture. Put a lid over the cooking pan, and then let it simmer until the cheese has melted (about five minutes).
As you chop the tomato cut, the green onions, and then shred the lettuce.
When the cheese has melted, turn off the flame. Then, top the skillet with crumbled tortilla chips, tomato, and green onions. Mix the salad in each bowl, and then add a spoonful of sour cream to each bowl.
