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TACOS / TACO SALADS |
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| The proportions aren't important.
This recipe serves, basically, as a grocery list and a lot of it is optional.
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| Ingredients: |
Hard taco shells or tostada bowls
1/2 packet of Taco seasoning sauce
Ground beef [not very lean, either]
Onion, chopped
Shredded lettuce
Shredded cheddar [1/2 cup in the meat]
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Tomatoes, chopped
Sour cream
Salsa [1/2 cup in the meat]
Refried beans [optional]
Guacamole [Very optional]
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| Procedures: |
Sauté the ground beef in the taco seasoning.
Chop/shred the remaining ingredients into individual containers.
Assemble ingredients according to taste.
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| Notes: |
These can be assembled, with the desired ingredients, in the individual taco shells.
Lyd likes to break up the shells and then pile her chosen ingredients on top as a taco salad.
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2022-02-13: For Super Bowl Sunday’s lunch, we used a pint of leftover taco meat from the freezer and 12 shells.
2021-08-04: Another good batch of hard tacos.
2021-06-26: With no refined beans, we added 1/2 cup, each, of slaw and cheese and only 1/2 packet of the seasoning. We’ll try queso instead of cheddar. After filling, 30 seconds in the microwave warms the taco. Served with margaritas.
2019-10-19: We skipped the refried beans. The Tostada bowls were heated while the toaster oven was preheating and were, therefore, over-cooked.
2018-07-11: We made taco salads using chili and the corn tostada bowls. It just wasn’t good and we’re going to defer to Taco Bell, mainly for lunch.
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02/14/2022
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