Taco Salad

by Erin, The $5 Dinner Mom on August 20, 2009

taco-salad

So if I were to make pan roasted corn 2 days in a row, does that make me obsessed??? I pan roasted some fresh corn kernals (just like last night) to put on tonight’s taco salad!  They just taste that good!

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Taco Salad

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 25 minutes

Ingredients

  • 1 cup rice ($.20)
  • 1/4 cup store bought salsa ($.25)
  • About 3/4 iceberg lettuce head ($.58)
  • 4 small tomatoes (from the garden)
  • Kernels from 2 corn cobs ($.38)
  • 1 tsp olive oil ($.05)
  • Salt and Pepper
  • 3/4 lb. cooked ground beef ($1.07) Used up the rest of the package from this meal
  • 1 tsp ground cumin ($.05)
  • 1 tsp garlic powder ($.05)
  • 1 tsp chili powder ($.05)
  • 1 Tbsp store bought salsa ($.05)
  • Handful of corn tortilla chips, crushed ($.25)
  • Pinchful of shredded cheddar cheese for each salad ($.25)
  • 1 can vegetarian refried beans ($.69) On sale this week plus e-coupon match!

Salsa Vinaigrette

  • 3 Tbsp canola oil ($.10)
  • 2 Tbsp white vinegar ($.05)
  • 1 Tbsp store bought salsa ($.05)
  • Salt and Pepper, to taste

Directions

  • In small saucepan, cook 1 cup white rice with 2 1/4 cup of water. Bring water to boil, add rice and stir. Once it returns to a boil, reduce heat, cover and let simmer for 20 minutes. Once cooked, add 1/4 cup store bought salsa.
  • Wash and cut lettuce with plastic lettuce knife. Wash and dice tomatoes.
  • Cut kernels from corn cobs and then add to skillet with olive oil, salt and pepper. Cook for 7-10 minutes over medium high heat, or until corn starts to brown.
  • Combine cooked ground beef with ground cumin, garlic powder, chili powder and store bought salsa and reheat in the microwave.
  • Assemble salad with lettuce, tomatoes, pan roasted corn, taco beef, crushed tortilla chips, and shredded cheese. To make salsa vinaigrette, whisk canola oil, vinegar, salsa and salt and pepper in small bowl. Pour over the salad. (It doesn’t take much dressing, as there is already lots of flavor in just the salad!)
  • Heat refried beans.
  • Serve Taco Salad with Salsa Rice and Refried Beans.

Cost $4.12

{ 8 comments… read them below or add one }

Kelly Lininger August 20, 2009 at 6:57 pm

This looks incredible!!!! I will give it a go.
Love,
Kelly

Reply

Taryn Pyle August 21, 2009 at 4:27 am

I don’t think I have ever heard of a plastic lettuce knife. Does it do something different when cutting the lettuce? Is this a must have utensil? Me and my kitchen utensils. I actually think I have too many. I once read an article about a man who is a gourmet cook, lives in a tree house and only needs 7 utensils.

By the way, I am a taco salad fanatic. If you want to try a new twist on this, use catalina salad dressing. Its awesome. I mix is all together while the meat is still warm and serve it immediately. I use Doritios or the chips or extra flavor. Its incredible.

Reply

Erin August 21, 2009 at 7:17 am

The plastic knife keeps the lettuce from browning on the edges!

Reply

LinearChaos August 21, 2009 at 2:09 pm

Interesting, I’ve never added rice to my taco salads. I prefer just the taco insides on corn chips or lettuce greens.

Will have to check out the rice, something different.

Reply

Erin August 21, 2009 at 6:03 pm

Rice and refried beans were on the side :) Not on the salad!

Reply

Georgetta August 21, 2009 at 3:53 pm

We like blue cheese dressing on our taco salad! We use black beans, and we usually skip the chips because we figure the beans are enough starchiness.

Reply

Lisa August 21, 2009 at 5:11 pm

I love my plastic lettuce knife. It really helps!

Reply

Trisha August 23, 2009 at 12:56 pm

we put spanish rice on our taco salad. 1cup rice toasted in 2 tbsp butter or oil, add 2 cups of water with a tomato-chicken bullion cube added, simmer w/ lid 20 min. can add salsa too it if you like spicier.

Reply

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