Veggies and Beef – Taco Salad
Are you ever too lazy to wash lettuce? Right. Me neither… It’s never a problem. That’s false. I don’t know why washing lettuce is a bother. It’s not like it takes all that long. And, I have a salad spinner, so I’m not even washing by hand. Sheesh, I say. Sheesh.
We have 3 heads of lettuce in our fridge right now. And while I’m cool with using any that gets a little past its prime in vegetable stock, I’d much rather eat it raw. (Plus, I’m making vegetable stock right now, a lot of vegetable stock, and I may never have room in my freezer for anything else, let alone MORE vegetable stock… good thing it’s almost soup season.)
So let’s talk about lettuce for a minute. There are so many different varieties. I don’t know if I have a favorite. I tend to prefer the not so bitter ones, but other than that, not too picky. I have noticed that certain varieties (the less heavy leaves) don’t stand up as well to being prepared in advance and can get soggy if they’re not dried properly or if they’re dressed too soon. Simple solution: dry the lettuce well and dress it right before eating. Ok, that was easy.
I’ve never made anything like lettuce soup (is that a thing?). The craziest I get with lettuce is putting it on a sandwich or in a salad. Of all the salads, I’d say the Taco Salad is my favorite. I love it with any combination of the following: beans, beef, shredded chicken, chips, corn, shredded carrot, tomatoes, zucchini, broccoli, cauliflower, chives, cheese, Greek yogurt, salsa, guacamole… anything else? Oh ya, and lettuce, duh.
Taco Salad is one of two or three salads that Husband considers a meal. He’s not picky when it comes to food, but has mentioned this particular preference (he also doesn’t prefer overcooked asparagus and some squash, but he usually eats without complaint and sometimes the dog just gets a little more to clean off the plate ;)).
Today, I don’t have any beans cooked (I tend to use dried beans, which require overnight soaking and then hours of cooking – definitely a time investment, but quite simple when I plan ahead… today I did not). So I’m going with what would be a regular old taco, in salad version. Almost regular. I’m definitely going to add zucchini and broccoli. And while I might be fine with that on a taco, I know that someone else in this household might not prefer it (but I think he would still eat it… after asking if there really was broccoli on it). There will be ground beef, bell peppers, tomato, corn chips, chives, Greek yogurt and salsa for dressing, and cheddar cheese.
I’m ready. Let’s eat!
- 1/4 to 1/2 lb. ground beef
- 1/4 t chili powder
- 1/4 t smoked paprika
- 1/4 t sweet paprika
- pinch cumin
- pinch salt
- pinch red pepper flakes
- 3-4 C lettuce, torn
- 1 small bell pepper, chopped
- 1/2 C zucchini, finely chopped or grated
- 1/2 C broccoli, chopped into small pieces
- 1 tomato, chopped
- 1/2 T chives, chopped
- 1/4 C cheddar cheese, grated
- corn chips, crumbled slightly, if desired
- Greek yogurt
- Cook beef with seasonings. Drain and discard fat. Set aside.
- Divide lettuce into two bowls and top with remaining veggies, chives, cheese, yogurt, and salsa.