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Homemade Taco Bean Salad |
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Ingredients
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*6 taco shell salad bowls, prepared by package directions
*1 lb. lean ground beef
*1 1/2 tsp bottled garlic
*1 (15 oz.) kidney beans
*1 (8 oz.) jar taco sauce
*3/4 C frozen corn, thawed
*6 C leaf lettuce, shredded
*1 C green bell pepper, chopped
*1 tomato, chopped
*3/4 C sharp cheddar cheese, shredded
*optional: crumbled taco shells for topping
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Directions
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1. Brown the beef and garlic for 10 minutes, drain well and return to the pan.
2. Stir in the beans, taco sauce and corn, cover and simmer 10 minutes.
3. Divide the lettuce into the prepared bowls and top with beef mixture.
4. Add the peppers and tomatoes and sprinkle evenly with the cheese.
5. Optional: sprinkle top with crumbled taco shells for some more crunch
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Story
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I like everything about tacos except the mess eating them. We always end up eating the crumbled tacos and fillings off the plate anyway, so why not just start off eating them with a fork!?
You can add any taco stuff you want in this recipe, but we pretty much stick to these basic ingredients. However, you may want to top your salad with a dollop of sour cream and some green onion tops or chives just for a bit more flavor and color.
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