I can’t believe I’ve had three blog posts completed this weekend! I’ve literally cooked up a storm, and been super excited about everything I’ve made. And the food pictures that I’ve taken, well they are a big part of why I’m so excited to share all of it. We eat with our eyes first, so it’s so important to me, to provide you with pictures that will inspire you to cook.
I eat a LOT of salads on a weekly basis. I absolutely love salads and the healthier, the better. Jordan on the other hand, isn’t so crazy about salad, unless it is Caesar, or loaded with meat and toppings that defeat the purpose of eating a salad for it’s health benefits. When I make salad for dinner for both of us, I have to get creative. I try to make his salads hearty so that he can relate it to a big, filling, meaty “manly” meal, while still keeping the nutritious aspect of the salad.
We had a taco salad. Check out this baby!
I was inspired by all the Mexican food I’ve been eating in the last week. I LOVE Mexican food. If I was on a deserted island and had to choose one type of food to eat forever, it would be Mexican. Mostly because I could never do without avocados or cheese. And I wouldn’t object to tequila either.
I started by making a salsa. I had a can of fire-roasted diced tomatoes in my cupboard, and they’ve been there for a while so I made a “blender” salsa. It’s very similar to the one Jordan and I eat at our local authentic Mexican restaurant, just with my own additions.
The beauty of this salsa is you can serve it right away and it’s delicious. I like to make it in the morning and give it time to rest so the flavours can continue to meld and marry together.
This recipe makes a TON of salsa. But that’s ok because once you try it, you’re going to keep wanting to dish it out with some yummy corn chips… or drink it. Whatever works 🙂
The salad was easy, because I was just preparing all the fixings for tacos, minus taco shells.
I also make my own taco seasoning. If you haven’t yet, you need to start. The amount of unknown ingredients they put in store-bought taco seasoning, along with 3x the amount of your daily salt intake made it an easy decision for me to make my own. I guarantee you will have most of the spices already for a homemade taco seasoning. And you can make double and store it in your cupboard, so you don’t have to worry about the convenience of picking up a package from the grocery store.
^^^ makeshift taco right there. All so I can get my salad fix, and Jordan doesn’t feel like he’s missing out. Both of us left the table happy and very full 🙂
Fully Loaded Taco Salad
All the fixings of tacos without the shells! A beef taco in a bowl. Simple, tasty, and nutritious.
For the taco meat:
- 1 lb ground beef
- 2-3 tbsp taco seasoning see recipe below
- 1/2 cup water
For the salad:
- 1 container mixed greens
- 1/2 bell pepper sliced lengthwise
- 1 handful cherry tomatoes sliced in half
- 2 green onions diced
- 1 avocado pitted and sliced
- 1/4 cup cilantro roughly chopped
- 1 jalapeno pepper sliced
- 1 cup cheddar cheese grated
- 2 cups fire roasted tomato salsa recipe below
Additional salad toppings:
- sour cream
- corn chips
On the stove top, heat a skillet on medium heat. Add the ground beef and cook until no longer pink, about 5 minutes. Drain the excess fat and return to the stove. Add taco seasoning and water, and simmer until the water has reduced by half and it is starting to thicken. About 5 minutes.
On a large serving plate, scatter the mixed greens. Add the beef, bell pepper, cherry tomatoes, green onions, avocado, cilantro and jalapeno pepper. Serve the cheddar cheese and salsa and any additional toppings alongside the salad.
Fire Roasted Tomato Blender Salsa
Inspired by authentic Mexican salsa, this salsa is bright, fresh, and only takes 5 minutes to prepare.
- 1 can fire roasted diced tomatoes
- 1 tbsp tomato paste
- 1/4 cup cilantro
- 1 clove garlic roughly chopped
- 1/2 white onion roughly chopped
- 2 chipotle peppers in adobo seeds scraped and removed
- 1 tsp chipotle adobo sauce
- 1/2 tsp ground cumin
Put all ingredients in a food processor and pulse about 10 times, until all the ingredients are diced. Don't over blend or your salsa will become soupy!
Store in an air tight container in the fridge for up to a week. (If it lasts that long).
This is versatile recipe so make it your own!
If you like a spicier salsa, keep the seeds in the chipotle peppers. Feel free to add more garlic or cilantro. Or a squeeze of lime.
Homemade Taco Seasoning
Avoid store-bought taco seasoning that's chock-full of salt and ingredients that no one can pronounce. Make a double batch and store it along with your spices for easy weeknight tacos.
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp dried red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
Measure all the ingredients into a small jar or air tight container. Shake it up to give it a good mix. Store until ready for use.
Use 2-3 tbsp per 1 lb of meat.
For ground beef tacos: once the meat is cooked, add 2-3 tbsp of seasoning and 1/2 cup of water. Cook until water has reduced to half and is thickened.
If you are sensitive to heat, omit the red pepper flakes. If you like a little bit of a kick, add another 1/4 tsp!