Terrific Taco Salad
February 10, 2010
Everyone knows how to make taco salad, right? I really don't need to lay out the steps and post pictures, do I? Well, I will, anyway! When I was consumed with my eating disorder, eating tacos or a taco salad was incredibly stressful for me, because of a few fattening ingredients. I didn't think about how the salad is a complete meal with carbs, veggies, protein, and fat. Instead, I obsessed about just one food group-the fat. I made a taco salad for the first time last night and I must admit, it was fabulous!
2 Tablespoons of EVOO
1 Big Spoonful of Sour Cream
1 Big Spoonful of Roasted Red Pepper Hummus
2 Big Handfuls of Pita Chips
1 lb. Ground Beef
1 Package of McCormick Taco Seasoning
2 Cans of Green Giant Southwestern Corn
In a big saucepan, on medium heat, brown the ground beef in the EVOO.
Did you notice that my measurements mainly consist of handfuls/spoonfuls? I hope it's not confusing, but I mainly eyeball my measurements when cooking.
Drain the meat, then put it back in the pan. Add the McCormick seasoning and 3/4 cups water.
Make sure the meat is coated with the seasoning and then add the cans of corn.
In a big bowl, dump in the bag of lettuce, stir in the spoonfuls of sour cream and hummus - my secret ingredient! - and then add in all the other ingredients. Mix well and then enjoy!