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Geeky Eats: Taco Salad

I love summer, but when the weather gets hot, the last thing I want to do is spend time in front of a hot stove or oven. Thankfully all of the amazing fresh fruits and vegetables that are in season make it easy to put together a meal with little or no use of the stove. Taco salad is one of my favorite summer meals as it is filling without making you feel stuffed.

A great meal for a hot summer evening.

A great meal for a hot summer evening.

Ingredients:

Salad
1 pound lean ground beef
Taco Seasoning Blend (Make your own using our Healthy Geek recipe, or I like Spice Hunters Salt Free Fajita seasoning blend)
Salad greens of your choice (I used a spring mix)
1 Large Tomato
1 Ear of Corn
1 Large or 2 Small Avocados
Grated Cheddar or Jack Cheese
Tortilla Chips

Dressing
2 Tablespoons Sour Cream
Juice of one Lime
2 Tablespoons Green Salsa (I like Trader Joe’s)

Start by browning your meat in a fry pan over medium heat. You can substitute ground turkey for beef if you prefer, and black beans make a great substitute for vegetarians. When your meat begins to brown, sprinkle with taco seasoning. I like to start with a smaller amount, approximately 2 tablespoons, and add more to taste after the meat is cooked through. Drain any excess fat from the pan and set aside to allow to cool to room temperature.

While meat is cooling, prepare the rest of your ingredients; chop the tomato and avocado, cut the corn off the cob, and grate your cheese. Mix your dressing, starting with the sour cream and lime juice mix until smooth, then add the green salsa until you reach your prefered consistency and flavor.

Plate your salad greens and top with meat (or beans), veggies, cheese and dressing. Tortilla chips can be served on the side with salsa or on the plate with your salad.

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