Right up there with Broccoli Raisin, this is one of our favorite salads. Taco Salad finds its way to our table frequently; once every two weeks or so. We never tire of it. It's fresh, tasty, and simple to prepare. And best of all, it's gluten-free!
I grew up eating this at my parents house, so I'm not entirely sure where the recipe originates; we probably had it memorized before we could talk. My guess is that it comes from Jean Pare's Kids Cooking Book - we wore the cover off that one. What follows is our Trim Healthy Mama version:
Ready in: 15 minutes Serves: 6 *For THMer's, this is a Satisfying meal
Ingredients:
- 1 head of iceberg or romaine lettuce, shredded
- 1 medium tomato, chopped
- 1/4 of an English cucumber, diced
- 1/2 a small red onion, finely chopped
- 1 lb. ground beef, cooked and seasoned with Taco Seasoning (or replace half of ground beef with black beans)
- 1-2 cups Cheddar cheese, grated
- a dollop of sour cream
Directions:
Mix first six ingredients in a large bowl. Serve immediately with a dollop of sour cream!