Hello! Today, you’re in for a treat. Instead of just me nattering away about the feature recipe, I’ll be adding in the wisdom of another cook: my very good friend Peter, who just happens to be the son of a professional chef. Let’s get dicing!
You’ll find the recipe for Taco Salad on page 39 of the print version of “Good and Cheap”. However, this amazing little cookbook is also available as a free download at leannebrown.com, and you’ll find Taco Salad on page 52.
This salad is a little more complex than some of what you’ll find in “Good and Cheap”, but it’s not a back-breaker. It takes:
- ground beef or pulled pork
- green onions
- tortilla chips
- sharp cheddar, for sprinkling
The dressing recipe takes:
- sour cream
- salt & pepper
I used ground beef, and didn’t change any of the other ingredients. (If you’re wanting to make this vegetarian, you can sub in beans for the beef or pork.)
How Did It Taste?
I thought it was pretty good, but not necessarily a home run. Peter, however, diagnosed the problem right away. The conversation went something like this:
“What kind of spicing did you add to the ground beef?”
“What did the recipe call for?”
“Really? Well, there’s your problem. The beef is really bland. I think if you’d added some taco spice when you were frying it up, it would be much better.”
There you have it, folks. And from someone much smarter than me. Jazz up your protein, and you’ll elevate this recipe from decent to delicious.
Time and Money
I made a full recipe, which served three hungry adults with leftovers. (We were also serving up the “Good and Cheap”recipes for Mexican Street Corn and My Dad’s Baked Beans. Which, by the way, makes a great summer lunch menu.)
The salad took about 25 minutes to put together, and the total cost was $11.28. That’s $3.76 per serving.
An Ode to the Humble Tortilla Chip
This recipe requires you to buy a bag of tortilla chips, but only use a cup of crushed ones, meaning that you’ll have some leftovers. Here’s a couple of ways to use those up:
- Make yourself some fresh salsa (you’ll find a recipe on page 145 of “Good and Cheap” or page 163 of the free PDF)
- If you have leftovers of the other ingredients (cheddar cheese, ground beef, green onions and sour cream) bake up a mess o’ nachos
And that’s it. Peter and I both thank you for coming to visit! Next up, we’ll look at a very interesting summer salad. See you then!