Taco Salad (Revised)

A few weeks ago my husband and I started having salad night at least once a week. I know, that makes it sound like we didn’t eat salad at all before that, and that’s not the case. Before a few weeks ago we would have a side salad one or two nights a week when we weren’t having another vegetable side. Salad night, however; is a lot different than just having a side salad, it is medium mixing bowls filled with salad and then some kind of protein mixed in. This taco salad can be done at a large or small scale, which ever you choose.

I know that I have already posted a taco salad recipe; it was one of my first recipes actually, but this version is a lot healthier than the first version and I like it even better.

What You’ll Need…

1lb Ground Meat (Your choice)

½ Medium Onion (Chopped)

1 Bell Pepper (Chopped)

3-4 Large Button Mushrooms (Sliced)

½ - 1 Cup Frozen Corn

1 Tablespoon Olive Oil

Salad Mix (Store bought or chopped up at home.)

Salsa (Optional)

Grated Cheese (Optional)

Sour Cream (Optional)

Start out by chopping your vegetables. Add the peppers and onions to a medium skillet with 1 tablespoon of olive oil and allow them to cook.

While the veggies are sautéing brown one pound of ground meat in a large skillet.

When the peppers and onions are almost completely cooked add the mushrooms and corn and allow them to cook until soft.

The meat and veggies should be done around the same time. When they are both cooked it’s time to build your salad.

In a bowl add your desired amount of salad; next add the meat followed by the sautéed veggies. Lastly top with salsa, cheese, and sour cream.  

Enjoy!