(Family Features) Resisting the weeknight urge to call for takeout or order delivery starts with an approachable at-home menu with recipes you can prep in an instant. Especially during back-to-school season when schedules are jam-packed with activities, easy meals and desserts you can rely on.
Simplicity is the key to putting dinner on the table in 30 minutes or less, and this Taco Salad recipe offers a mealtime solution that makes cooking duty a breeze. This recipe calls only for pantry staples so you can spice up busy evenings in just half an hour.
Visit Culinary.net for more quick dinner solutions.
Taco Salad
Recipe courtesy of “Cookin’ Savvy”
Total time: 30 minutes
Servings: 6
1 pound ground beef
1 can (15 ounces) black beans
1 can (15 ounces) corn
2 cans (14 ounces each) diced tomatoes with chilies
1/2 cup half-and-half or milk
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons mesquite seasoning
1 tablespoon black pepper
Salt, to taste
1 lime, juice only
1 cup chopped cilantro
Romaine lettuce
2 to 3 cups shredded cheese
1 tub (16 ounces) sour cream
Crushed tortilla chips
In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juice and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer. Add lime juice; stir. Sprinkle with cilantro. Wash and chop lettuce. Place cheese and sour cream in bowls for toppings. On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.
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Source: Family Features
