Back in the day, when I forst got married everyone made taco salad the same way. Doritos, canned kidney beans, cheddar cheese, hamburger, sour cream, iceburg lettuce, tomatoes, onions, and catalina dressing.  There might be a little variation on that but not much.

Well, taco salads have evolved into much more than that. They are still easy and budget friendly, but fresher and more delicous I think. If you have an electric fryer I highly recommend making your own fresh tortilla chips. They don’t take long at all and the difference is amazing. It is one of those small things that takes food from average to incredible.

I like to cut the corn tortillas in long strips. It is different and I like the way it looks. Then I add any number of ingredients based on what is available.

I guess maybe this is a pretty lame blog post. Everyone knows how to make taco salad, and I think I have even shared my basic recipe before.

But it is worth sharing again.

One of the best tips for a great taco salad is to use mixed baby greens rather than the standard iceburg. It not only adds a beautiful color but it adds flavor and texture as well.

It takes a little longer to make an individual salad on each plate but it is worth it. It is more appealing that way. You can also just make the salad bases and allow everyone to add what they like at the table by putting ingredients out in dishes.

Brown lean ground beef or pork (or a combination) in a pan with a little oil. Add taco seasoning, your own homemade or some from the store. McCormick still makes it in an envelope, it has no msg (most of the others I have seen do have msg) and it is about 75 cents. It is funny though, when I first started buying it it was 33 cents. LOL! Drain the meat and set it aside.

I liek to use Vidalias or Texas sweet onions because they give a lot of flavor but they are mild. Now add the following as you like:

• Kidney beans
• Black beans
• Pinto beans
• Chopped bell peppers
• Jalapenos
• Corn kernels
• Tomatoes
• Cheese
• Salsa
• Sour cream
• Celery
• Avocado
• Chicken
• Tortilla chips
• Fried potatoes (trust me)
• Roasted pumpkin seeds
• Sunflower seed

Just layer them on top of your salad, top with a scoop of salsa and then a scoop of sour cream.  Add chopped cilantro, grated cheese and you have an entire meal in under 30 minutes. If you feel like you need dessert add vanilla ice cream with chopped mango spooned over it. Seriously. Does it get better than that?

Image:MaryeAudet

Post from: Baking Delights

This dish really does need a strong pasta to handle it. I recommend whole wheat because it has a firmer texture and the nutty flavor is perfect. The rich sauce is tangy but it cools the heat of the peppers.The cumin’s warm, earthiness pulls it all together into creamy, spicy perfection. Normally I would not serve corn with pasta- it is just too weird but you know what? Corn works here. I like to leave it on the cob and rest it up by the pasta but you can add the kernels to the dish as well.

I think this pasta is addictive.  This is my submission to Presto Pasta Nights. This week it is hosted by Daphne of More Than Words.

Fettucine Creme Fraiche

• 2 lbs wholewheat pasta, cooked and drained
• 2 tbs olive oil
• 2 large onions, peeled and chopped
• 4 zucchini, diced
• 8 ears of corn, cut in half and cooked
• 1 poblano, seeded and chopped
• 1 jalapeno, seeded and chopped
• 3 cloves of garlic, chopped
• 1 tsp cumin
• 2 cups shredded colby-jack cheese
• 1 bunch cilantro
• 2 cups creme fraiche or sour cream

1. Saute the zucchini, peppers, onions, and garlic in the olive oil until just tender. This works great in a wok.
2. Stir in the cumin.
3. Add the drained fettucine and stir well.
4. Stir in the cilantro and creme fraiche until all is well mixed and the pasta is coated.
5. Sprinkle with the cheese
6. Serve with the buttered corn on the side.

Serves 8

Tomorrow is my biopsy at 2:45. I have several posts scheduled over the next few days but I may not be available to answer questions. I just want to thank you guys for reading, for encouraging me, and for praying for me. You have been awesome, you have been friends, and I am grateful to count you among my many blessings. I am not looking forward to this thing but I am not worried about it either. I plan on posting on Thursday to let you know how it went, but in case I am unable to I wanted you to know why.

image: marye audet

Post from: Baking Delights