I'm so happy that Didi's been sharing pictures of her meals with us.
Here's her over-the-top taco salad.
Dd’s Taco Salad
Taco meat
Pico de gallo
Dried pinto beans, soaked overnight, cooked until tender
1 medium head Romaine lettuce, chopped
½ (4 oz.) can black olives, sliced or chopped
½ avocado, sliced
½ cucumber, chopped
¼ c. cilantro, leaves
½-3/4 c. cheese, shredded
Tortilla chips, crushed
Salad dressing (1/4 c. Italian mixed with 1 12 tsp. taco seasoning)
Juice of 1 lime
Onto serving plates, place lettuce. Decoratively place toppings. Garnish as desired. Serves 2.
Dd’s Pico De Gallo
2 large roma tomatoes, dice
½ small red onion, finely chopped
1 small jalapeno pepper, seeds & ribs removed, finely minced
1 small garlic clove, grated
½ c. cilantro, leaves picked
Juice of 1 lime
Salt as needed
Combine all ingredients. Allow to sit 30 minutes. Makes 1 ½ cups.
Dd’s Taco Seasoning Mix
4 tsp. dried minced onion
2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
1 tsp. cornstarch
1 tsp. crushed red pepper flakess
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. teaspoon oregano
½ tsp. teaspoon oregano
In a mixing bowl, combine all ingredients. Place in an airtight container. Use as desired to taco seasoning on ground beef/chicken/lamb or turkey. Use 3 tablespoons of seasoning per 1 pound of meat. Makes approximately 3 tablespoons.