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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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There are so many ways to make your taco salad. This is just what I threw together the other day for a quick lunch. Oh yeah, with my left over taco meat - I added it to beef broth with noodles boiled in it, and made a light soup for the night. Ingredients:
torn lettuce leaves |
tomatoes, diced |
1 lb hamburger, cooked, drained |
1 can tomato paste |
1 can diced tomatoes |
1 can el pato (4 oz mexican tomato sauce) |
1 can pinto beans, drained, rinsed (any bean you wish is just fine) |
shredded cheese, your choice |
sour cream, for topping |
12 corn tortillas |
Directions:
1. Cut the tortillas in to quarters, fry and drain; set aside.
2. Into the cooked hamburger, make a well in the center of the frying pan and add the tomato paste. Let it cook a bit, and then scrap up what has browned on the bottom - mixing it into the meat; add diced tomatoes, and El Pato, mix well. Stir in beans and heat mixture through.
3. On your plate add a bed of lettuce; top with diced tomatoes. Place fried tortilla chips around the edge of the lettuce, top with the meat mixture and then cheese, salsa and sour cream.
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