When you’re craving veggies on Taco Tuesday, reach for the salad bowl. I converted my simple ground beef ‘starter’ into taco salad for 2, with plenty leftover for Burrito Wednesday...Our dining numbers held at five for what I hoped was forever, but now they fluctuate. Two in college, a traveling husband, so this week the table is set for 2 and the skillet-ful of seasoned beef will stretch into lots of meals. I'll Mexify half of it, then season the rest with an Asian accent for noodle bowls.
Break out your iron skillet and the salad spinner and enjoy this any day of the week. Season it to suit your fancy and let me know about your delicious creations!
Taco Salad for 2, with DIY Leftovers
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced or crushed
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1 1/2 teaspoons ancho chile powder
- 1/2 teaspoon ground cumin
- 1 cup diced fire-roasted canned tomatoes
- Romaine lettuce, rinsed, spun dry, and torn into bite-size pieces
- Desired taco toppings--chopped tomato, jalapeno slices, cilantro sour cream, avocado, grated cheese, green onions, tortilla chips
HEAT the oil in a large skillet, preferably cast iron, over medium heat and add the onion.
SAUTE the onion until just tender, stirring occasionally.
ADD the ground beef and the salt, stirring to break up and cook just until no longer pink.
DIVIDE the mixture, scooping half into a bowl for later use and keeping half in the skillet.
ADD the chile powder and cumin to the skillet and cook 1 minute to toast spices.
STIR in the fire-roasted tomato and bring mixture just to a boil.
REDUCE heat to low and simmer for a few minutes while you assemble your taco salad toppings.
ASSEMBLE your salads as desired, topping a bed of lettuce with a few chips, a spoonful of warm meat, lots of veggies and a sprinkle of cheese.
CHILL the remaining taco meat for tomorrow's burrito, and freeze the reserved half for next week's noodle bowl.