Happily, Tex-Mex has swept this country! Study most any menu in the USA and you’ll find offerings from South of the Border in a wide variety. The choices are endless, tasty, and varied.
One favorite in the Club House is Taco Salad. Ours is likely to be very different from the one you make at your house because everyone’s flavor buds are unique!
The salad we have here is a QUICK FIX. It is highly nutritious, has lots of flavor, and seems to be a crowd pleaser. Here is what we served to a special house guest last evening. We had eaten a heavy lunch and the weather dictated something light and fresh would delight our palettes, so this is what graced our dinner table.
MOTHER CONNIE’S LAYERED TACO SALAD
1 pound ground beef
1 onion, chopped
Season to your taste: cumin, chili powder, paprika, garlic powder, salt and pepper
3 ribs celery, chopped
1 can, drained and rinsed or 2 cups cooked red kidney beans
*The Kitchen Police will not arrest you if you use pinto beans, black beans or some other family favorite…
2 medium tomatoes, chopped
1 can corn, drained
1 cup shredded Monterey Jack cheese
*Nobody will tattle to the Kitchen Police if you use cheddar, American, or whatever else you like or have on hand
1/2 head lettuce, shredded
Package of corn chips
Your favorite dressing
Brown the ground beef and add the spices and a bit of the chopped onion in a heavy skillet. While the meat is cooking, chop the celery and tomatoes and layer them, along with the beans and corn in a large bowl.
*If it needs to look pretty you can use a clear glass bowl; if you are like Mother Connie, you will pile it into your most favorite bowl!
When the salad comes to the table you can crush some corn chips in the bottom of a soup plate or dinner plate and pile the salad over the top. Use your favorite dressing-we prefer a combo of French and Mayo. Some like to use “Ranch” dressing, or some other combination.
*If you are “flush” enough to have black olives, those are a nice addition.
If you do not have ground beef, just use cooked rice, combining rice and beans in the skillet and adding the spices. I have made this meatless salad in this very way and people raved about how well cooked the MEAT was!
Most folks love salsa so you can add that if you like or you can make a dressing of salsa and mayo…are you drooling yet? grin
There is a lot of info – or is it MISinfo or DISinfo?- about the SNAP program and the EBT cards. There is the threat of making it less available. NOT TO WORRY because it is the mission of the Food Stamps Cooking Club to ease your burden when it comes to feeding your family on a restricted budget. Even if you use food commodities or food pantry food or you just want to manage your food budget in better ways, we want to help you in concrete ways.
We love your messages and thank you for them. We also love that you are sharing what we have here with your friends. It’s always fun to find out what YOU are creating in YOUR kitchens…sharing those ideas is great fun and most helpful!
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