Originally, we were going to have taco salad. The lettuce was running a little too scarce to make a decent salad, so I thought about doing nachos. Rodney shot that down and suggested tacos instead. I compromised.
Nacho Taco Salad
1 lb ground beef
taco seasoning
tortilla chips
14.5 oz pinto or black beans, rinsed
Mexican-blend cheese
lettuce, chopped
tomatoes, diced
green onions, sliced
salsas
Preheat oven to 350°F.
Prepare the taco meat per the McCormick taco seasoning mix instructions.
Dump a few handfuls of chips into a 9x13" baking dish so the bottom is completely covered.
Sprinkle the beans over the chips.
Spread the seasoned beef over the beans.
Sprinkle cheese over the beef. Go crazy if you aren't lactose intolerant.
Bake in a 350°F oven for 20 minutes or until cheese is melted and gooey.
"Cut" the baked cheesy, beefy, beany, chippy mixture into squarish pieces and place a square on a plate.
Top with lettuce, tomato, green onions and salsa.
Like a taco or nachos but with a lot more greens and tomatoes; still like a salad, but the meat/bean to lettuce ratio was more 1:2 than 1:5 or so. I'll definitely do this again as Rodney and I both liked it.
Cost:
- beef: $2.49
- beans: $0.89
- everything else, SWAG: $1
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