Post from a great friend of mine!

Here’s a quick and easy recipe for taco salad. Thought I’d give the Manly Housewife the night off. . .

Taco Salad

Serves 4

Ingredients

1 pound Lean Ground Beef or Ground Sirloin, seasoned to taste

1 Tablespoon Butter

½ Yellow Onion, diced

½ Cup Beef Stock

1 can Pinto Beans

2 Cups Baked Tortilla Chips

1 Tomato, diced

1 head Iceberg or Romaine Lettuce, shredded

4-ounces 2% Reduced-Fat Cheddar-Jack Cheese, shredded

4 Tablespoons Low-Fat Sour Cream

1 Cup Salsa

Sliced Black Olives, to taste

Directions

1.       Melt butter (and, yes, use real butter; it’s better for you than margarine and gives the beef a better flavor and browns better, this small amount won’t hurt you) in medium skillet on medium-high heat, add and cook diced onion until translucent.

2.       Add ground beef, season to taste with salt, pepper, chili powder, cumin, onion and garlic powders, or whatever spices your family enjoys. Chop tiny as beef cooks, stirring often to brown evenly.

3.       Add one can of drained Pinto Beans, ½ cup beef stock, reduce heat and simmer until stock is absorbed into meat/bean mixture and warmed through, while you prepare salads.

4.       On four individual dinner plates, assemble salads: ½ cup crushed baked tortilla chips topped with ¼ head shredded lettuce, ¼ of meat-bean mixture, shredded cheese, tomato, black olives (if desired), and top with 1 tablespoon of sour cream and ¼ cup salsa.

5.       Each guest can stir/mix each taco salad on his or her own plate right before eating to avoid the salad becoming soggy as they do when mixed in one large bowl.