Monday, December 22, 2008

Taco Salad

Today, begin this week's theme of stuff you can make with our super-duper all-purpose meat sauce (see Saturday's post). We start out with a great Mexican-American favorite: Taco Salad

  • 5 cups (about half a batch) of Saturday's (12/20/08) meat sauce, thawed (or freshly made!)
  • 1 packet (1 ounce) taco seasoning mix
  • 6 tortillas (flour or corn), 8-1o inches across (or whatever tortillas you have lying around!)
  • 1 head shredded iceberg or romaine lettuce
  • Toppings (any or all of the following, as you like them)
    • diced onion
    • fresh tomato, chopped
    • sliced jalapenos
    • sliced olives
    • corn
    • crumbled corn chips
    • beans, regular or refried
    • shredded cheddar or Mexican blend cheese
    • sour cream, ranch dressing, or queso dip
Mix sauce and seasoning in a medium saucepan and simmer over medium heat for 10 minutes. Meanwhile, lightly toast each tortilla over medium-high heat in a dry skillet or saute pan until they just start to become brown and crispy. Put each tortilla in a wide, shallow bowl or dinner plate. Add lettuce, seasoned sauce, and whatever toppings you like.

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