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Chino Valley Review | Chino Valley, Arizona

home : features : community January 24, 2015

4/23/2014 6:19:00 AM
Chino Cooks: Taco salad makes for a quick summer dinner
Review/Diane DeHamer
Taco salad makes a colorful, appetizing meal.
Review/Diane DeHamer
Taco salad makes a colorful, appetizing meal.

Diane DeHamer
Feature Writer

Taco salad is a quick, healthy dinner to make in the warm summer months. The amounts I've indicated are just the right amount for two people. So adjust the amount of ingredients according to the size of your family.

Taco Salad

1 bag Dorito chips

3 tablespoons

taco seasoning

½ pound lean

ground beef

Romaine lettuce

Fresh baby

spinach leaves

3 green onions (chopped)

1 stalk celery (chopped)

1 medium tomato (chopped)

1 cup black beans (drain and rinse)

1 cup shredded

cheddar cheese

1 jar salsa

(any you prefer)

Juice from 1 lemon

or lime

In a skillet place ground beef, while cooking add taco seasoning cook till done. Set aside. Tear lettuce and spinach in pieces and place in a large salad bowl with other chopped vegetables. Fold in black beans, and 1/2 cup of the cheese. Crumble some corn chips in the bottom of each serving bowl, place lettuce mixture on chips, then spoon seasoned meat on salad, more crushed chips on that, then pour on amount of salsa preferred, sprinkle with more cheese and drizzle lemon or lime juice on top. Enjoy!

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