One Pot Taco Salad
With the baby coming soon, I have been trying to make up a few recipes that are quick, easy, and nutritious. I have also been trying to make foods that I can make in bulk, so that I can freeze separate portions and reheat later with ease. (Or if I am being honest, food that my husband can reheat for us.) One of the few menu items that guarantees no dinner time squabbles at our house is Taco Night. This taco salad fulfills all of those stringent requirements with ease.
This recipe doubles and triples nicely with a large saute pan, so if you have the pan size and inclination, please do so.
You Will Need:
One Pound of Ground Turkey or Beef
One Can of Black Beans (or beans of your choice)
1/2 cup of Chopped Onions
1 Package of Taco Seasoning
Sour Cream (optional)
Start by browning the ground meat in a large saute pan. When half way done, add the chopped onions. When meat has browned (or no longer has pink), add the can of beans and the contents of the taco seasoning packet, and let simmer until the taco seasoning packet has dissolved into the meat.
Serve in individual bowls over salad greens, and garnish with tortilla chips and normal taco garnishments. If you are feeling fancy and want to add more oomph to your taco salad, serve with my recipe for Veggie Lime Spanish Rice. This rice recipe freezes and reheats beautifully. For our little family of three, the recipe makes enough for 2-3 servings. So what I do is portion it into freezer bags and then reheat when we have taco night.
If you want to make the taco salad mix for more than one serving, just double or triple the recipe accordingly. This reheats beautifully, and makes a great different meal instead of the normal roasted chicken or pasta if you need to take someone a meal.