Taco Salad

Sometimes I want to eat a little lighter than a burrito when I make Mexican food for my husband. I also don't mind saving a few calories by eliminating a huge tortilla from the meal. So, I opt for a taco salad, and I realize that this is more about assembling than cooking, but it's Shawn's blog and I'll write whatever I want to. So there.

Anyway, you can use any sort of Tex-Mex seasoned meat that you like, or you can follow my recipe. The main thing is that you don't really use much meat in this meal so it's best used as a healthier alternative to burritos or tacos or to use up small portions of leftover meat. I make the following for the meat portion:

Burrito meat filling:

• 1/2 medium onion or whole small onion, diced
• 1 small green pepper, diced
• 1 fresh tomato, diced
• 1.5 lbs (about 700 grams) ground chicken or turkey
• 1 tbsp. oil
• taco seasoning packet (or whatever seasoning you favor - about 3 tbsp. is good if you use a bulk mix)
• 2 cups water

Heat a skillet and add the oil. Swirl to coat the bottom of the pan with oil and add the onions. Cook them until they've softened just a bit then add the green peppers. Cook until the peppers are slightly wilted. Add the tomato and cook until it disintegrates. Push the vegetables off to the side of the skillet and cook the meat until slightly brown on the other side of the pan. Note: if you use a fatty meat like beef or pork instead of chicken (or turkey), you will want to remove the vegetables, cook the meat, and drain the oil. After the meat is cooked, add the taco seasoning, and water and cook until all of the liquid has cooked off (or do whatever the packet instructs you to do).

For the salad:

• leafy greens (about 4 large leaves), washed and torn into bite-size pieces
• 1/2 medium tomato, cut into 8 wedges
• *green onions (not scallions!), chopped
• 1/4 can re-fried beans (about 3-4 tbsp.)
• 6-8 tortilla chips, roughly crushed (I used chili lime Guiltless Gourmet)
• 2-3 tbsp. meat mixture (as described above)
• salsa as desired
• 2-3 tbsp. grated cheese (any type with a strong flavor like Cheddar is fine)

Place an even bed of greens on a dinner plate. Mound the re-fried beans in the center of the greens. Evenly place the tomato wedges around beans. Spoon the meat mixture on top of the beans, allowing it to tumble off naturally. Sprinkle cheese in the center and then scatter the chopped green onions all over. Drizzle salsa over the tomato wedges and greens. Salt the tomatoes if desired, then scatter the crushed tortilla chips around the bean mound in the center.

To eat this getting the full benefit of all of the ingredients, use your fork to grab some of the beans, meat and cheese in the center and then spear the vegetables and chips from the sides.

The main point of eating this instead of a taco or burrito is that you only use enough meat for flavor and the beans add texture and fiber. You also have a much lower fat meal if you use baked chips instead of fried ones and get in a ton more vegetables.

*Green onions have a small bulb which is not much bigger than the long slender green portion. It has a distinct, but not overbearing flavor which adds a lot to Mexican dishes when sprinkled on them.

by Shari (Orchid64)