Taco Salad



Cheers to easy meals that take minimal time to prepare!  There are many nights when Josh makes it home in time to help out with some of the nightly routine with our children, but there are many nights when I’m on my own.  On these nights he arrives home when I’m reading to Cia right before she goes to sleep, and Calen is already asleep.  Overall I don’t mind feeding each one, cleaning each one, cleaning myself, getting the house back in order, and starting to prepare dinner for Josh and I.  But when you think about it it’s a lot.  The hours between 5-7 are crunch time and I really don’t stop moving until Cia is in her bed.  Not to mention I’m making three separate meals.  Yes Calen’s meals aren’t really meals but I still have to prepare it, feed him, and clean up.  The bottom line is time is precious so I try to keep our dinner quick and simple.  I don’t have the energy to make anything complicated after a days worth of parenting.  When I get a chance to prep any part of dinner during the afternoon I do.  This way I can walk into the kitchen after reading to Cia and just cook.  It makes all the difference.

Of course you can’t do this with every meal.  Like with this salad, I didn’t do any prep.  It came together quickly, start to finish within 20 minutes.  And it was delicious.  Nothing fancy.  A bed of romaine, sprouts, carrots, and cilantro topped with salsa fresca, ground beef, grated cheese, and sour cream.  The beef had plenty of flavor and the salsa served as the dressing.  And the good news, I made a pound of ground beef which was enough for 4 1/2 meals.  Dinner for Josh and I and lunch for Josh, Cia, and I.


Taco Salad (makes 4 salads)

  • olive oil
  • 1 onion, chopped
  • 1 small can mild green chilies
  • 1 small can sliced black olives
  • 1/2-1 teaspoon chili powder
  • 1/2-1 teaspoon tablespoon cumin
  • 1/2 teaspoon oregano
  • s&p
  • romaine lettuce
  • sprouts
  • shredded carrots
  • grated cheddar cheese
  • salsa fresca
  • sour cream
  • tortilla chips to serve, optional

I didn’t add amounts for the lettuce and such as you make your salad as big as you’d like.  As you can tell I like a lot of greens!

  1. Heat up 1 tablespoon olive oil over medium high heat.  Once warm add the onion and cook 3 minutes until fragrant.  Add the beef and brown.
  2. Once them meat is close to being fully cooked add the green chilies, black olives, chili powder, cumin, and oregano.  I never measure my spices so the amounts are just an estimate.  Start small and add more.  Season with s&p.  Once fully cooked adjust seasonings if necessary and turn off heat.
  3. Assemble salad.. greens, sprouts, and carrots.  Add as much salsa and cheese as you desire.  Top with slightly cooled beef and a scoop of sour cream.  Serve with tortilla chips.


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