In the summertime I prefer to eat salads. The vegetables are often fresh from the garden, and salads require very little cooking.
Here is one of my favorites:
1 head of lettuce
2-3 tomatoes chopped
handful of olives sliced
1 can of kidney beans drained
1-2 cups of cheese grated
1 avocado chopped
1-2 green onions chopped
1 lb of ground beef
1 sm onion
1 pkg taco seasoning
1 bag of plain tortilla chips
Saute onion until tender and add the ground beef. Cook beef as you would for tacos and add the seasoning. Add a bit of water and let simmer.
While meat is simmering, tear the lettuce and toss the remainder of the ingredients as a normal salad.
On a large plate, break up chips as the bottom layer. Top with taco meat and then with a healthy portion of salad.
My husband was introduced to Thousand Island dressing by me as a condiment for Taco Salad – and simply will not eat Taco Salad without it. Here is my healthier, lighter, chunkier version:
3 hardboiled eggs cooled and peeled
3-4 pickles finely chopped
1/4 cup of ketchup
1/4 cup of mayonaise
3/4 cup of plain yogurt
1 cup of sour cream
1 TB dried onion
1 tsp garlic powder
Mix and chill.
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Rosilind, a Pacific Northwest native, is a missionary living in Croatia and married to her hero. Together they live in the country with their 2 active boys where she enjoys fruity candles and a hot cup of herbal tea on a blustery fall evening. She holds an Associates of Practical Theology and is passionate about discipling and encouraging women. Her passion for writing led her to author a number of books. She is the author of A Little R & R where she encourages women to find contentment in what God created them to be. She can also be found at these other places on a regular basis. You can follow her on Facebook, Twitter, Pinterest and Google +.
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