Veg Bad Challenge Week 9

It's that time of year for salads. I'll be honest, there are very few salads that I actually enjoy. I will order them in restaurants if there's more junk than lettuce. And if I'm at a salad bar, I completely by pass the lettuce section and go for the good stuff. I just don't like the way it tastes, which is normally like dirt, even after it has been washed.

But I know that the rest of the world loves salads, so I'm going to share a recipe for Taco Salad that is a pretty big hit in our home, even for me.

Taco Salad

Romaine hearts cut up or torn into bite size pieces or slight larger
Cheddar cheese, shredded
Black olives
Salsa
Tortilla chips, crushed
1 pound ground beef (we prefer ground sirloin, but any fat content will do)
1 onion, diced
1 can dark red kidney beans (you can use any bean, but this is what we prefer)
A little bit of olive oil or veg oil, whichever you have

Okay, put the oil in the pan and heat on med/medium high heat, place the onions in and cook until they start to look a little translucent. Add the ground beef and brown. Drain the fat, add the drained and rinsed beans. Season to taste with salt and pepper.

This is the way that we serve this at our house, everything is on the table and you make your salad as you wish. For me, I like to put down some lettuce, pile on the beef, sprinkle on cheese to make it melty, top with some crushed chips, salsa and black olives. Hannah prefers to have hers deconstructed. She eats the meat on chips and everything else separate. Joel likes his with just lettuce, meat and chips and maybe a little cheese. The best part about serving it this way is that if there are any left overs, you can store them easily and have it all again the next day.

You can add more stuff if you like such as avocados, tomatoes, raw onions, sour cream, the sky's the limit.

Feel free to add your recipe to the Veg Bad recipe collection!

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