Sometimes we need more veggies and to lighten up dinner (at least once a week), but I am pretty attached to tacos… so Taco Salad it is.
With the sun creeping up earlier and earlier I find that I naturally get up earlier and earlier. But waking up before the sun – so not my thing. This weekend was our first race of the season (and by our I mean his because I’m a big pansy and didn’t want to race previously adventured territory). The race started at 8:30, you should be there an hour before to get your info and get ready. The race was an hour and some odd amounts of minutes away. If you are doing the quick math – we are talking leaving at 6. Which means there was waking up and getting ready to be done before hand. And so, the alarm clock went off at 5.
Tons and tons and tons of people wake up every day at 5 or before for work and kids and things. And I give them mad credit. But I don’t have to and don’t have kids so I’m not used to this and think its weird and unnatural to be turning lights on every which way in the morning just to get my first cup of tea.
Needless to say I was in bed by like 10PM. And then again the next next because my schedule was all off wake and I woke up at a silly hour all antsy to get up and move so I rode 5.5 miles and ran 3.5 miles. And today, I’m trying to get back to schedule. You know, lazy until the sun is in full swing and not running until its a wee bit warmer out. Cuz (as previously mentioned) Im a big pansy like that.
For those awesome loyal returning readers who know I was struggling to find a new theme for Monday posts anxiously waiting for me to get to that point – here it is. Salads. Yeah, toot that kazoo now. I think I knew it was going to be salads weeks ago. We need the swift kick in the butt to change some overindulgent eating habits for the now competitive bike season. But I DO NOT like salads. I love vegetables. I drink a spinach smoothie every day. But the idea of chewing away at lettuce for my entire dinner. Forget that. But really, we need more veggies and to lighten up dinner (at least once a week) so salads it is. And now that I’ve blogged about it, I have to stick with it. So here comes 12 weeks of me kicking it up in the salad department and making delicious tasty mouthwatering I could really eat that for supper salads. And pairing them with tasty cocktails, like smooth Ranch Water, every chance I get.
Like Taco Salad
Welcome to Mondays.
Tacos just might be my favorite thing ever. Any chance I get to make something that includes the flavors of a taco into the recipe, I’m all over it. Try these to satisfy your outside-the-blue box taco cravings!
Super Simple Slow Cooker Taco Soup
Spicy Taco Mac and Cheese
Personal Grilled Taco Pizzas
If you’ve tried this Quick Taco Salad recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Quick Taco Salad
- 1 lbs lean ground beef or turkey
- 1 tbs taco seasoning
- 1/2 cup black bean salsa - or salsa of choice but really this salsa is awesome.
- dash of hot sauce
- 1/2 cup frozen corn
- heated and crushed taco shells or tortilla chips
- 1 head romaine - sliced
- 1 avocado - sliced
- 15 oz can black beans
- 1/2 red onion - chopped
- 1/2 red pepper - chopped
- Chipotle Ranch Sauce
- Shredded cheese
- Heat a large skillet over medium high heat. .
- Cook the ground beef until no longer pink.
- Add taco seasoning and salsa. Stir and cook until absorbed.
- Stir in the frozen corn and heat through
- Arrange crushed taco shells on a plate.
- Top with heaping portions of romaine, beef mixture, avocado, black beans, onion, pepper, sauce and a pinch of cheese.
- Serve with additional salsa if desired.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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