Taco salad is an easy, healthy thing to make, especially if you are crunched for time. Last night I whipped it up really fast. This really isn't even a recipe. First I made my homemade vegetarian chili...it's really easy...I'll post the recipe after this. Then you just need to assemble the ingredients: corn chips, chili, cheese, lettuce (please don't use iceberg...instead use red leaf, green leaf, or romaine), tomato, olives, salsa (or taco sauce), dressing (we use homemade low fat ranch).
First, crunch up a few corn chips at the bottom of a bowl (start with just a little of each ingredient or your salad will be huge in the end). Add the chili, cheese, then, for health, add a lot of lettuce, then whatever else you like.
I like to make a big pot of chili and use it for taco salad, then later in the week I make Navajo tacos. They both use a lot of the same ingredients. For the Navajo taco dough, I just use a bread recipe...it's not traditional Navajo, but I like its taste better. I fry up the family's dough, just like you normally would in lots of oil (I use canola), then when I am finished I dump out the leftover oil. The pan will be coated just enough to fry up my bread without it sticking. It'll be lower in fat and calories because it's not sitting in oil. I hope this makes sense. I'll post the chilli recipe later.
No comments:
Post a Comment