I am in the process of moving back into the city for my third year of university. And surprisingly that happened quicker then I would have liked.
Summer flew by! A cliche I know, but true notheless.
So in my past time I have been cooking up some new and some personal favourite recipe. I have been, for the most part, preparing recipes has been a challenge. Recently, I committed myself to accepting the challenge and keeping myself occupied in the short days I have left in my parents home! Today, I made a very simple recipe for taco salad.
To make the taco salad, you need fresh ingredients.
1 pckge of lean ground beef
1 pckge of Taco Seasoning (you can use Old Elpaso, or Taco Bell, I like both!)
1 large tomato (chopped)
1 1/2 heads of Romane lettuce (sliced or chopped)
2 cups of shredded cheese
1 bag of Tositios tortilla chips (crushed)
1. You in a medium frying pan, cook lean ground beef on med heat, until almost fully cooked. Then add your taco season and fry for another 2-3 minutes until most of season has been absorbed.
2. In a large bowl, combine lettuce, tortilla chips, chopped tomatoes, cheese and hamburger.
3. You will need at this point to make your dressing. (Which I will tell you about below)
4. Make sure you mix these ingredients together well.
Dressing time!
3 tablespoons of Dijon mustard
3 tablespoons of vingear
2 tablespoons of honey mustard flavour (basically just a added flavour)
1/2 teaspoon of salt and pepper
1/2 cup of vegetable oil.
1. You will need to wisk together the Dijon mustard and vingear.
2. Add your salt and pepper
3. Combine & wisk your vegetable oil slowly.
4. Add the honey mustard, wisking until dressing is semi-thick
You will then need to add the dressing to the salad.
Finally, you add salsa and sour cream when you serve!
