Wednesday, March 2, 2011

Ultimate Taco Salad

Holy taco salad. Love em. Filling, easy to transport and CAN be super healthy. With all the components to make a darn good taco, or excellent nachos, lets make a healthier version and add a whole lot of lettuce to it. Haha, why does everything seem healthier if it is on lettuce? With a combination of protein, calcium, vegetables and carbs, you have a complete meal in one bowl.

This is my version of "the works" but feel free to add anything you like to it to make it your own.

Ultimate Taco Salad
Time: 10 mins   CPS: $1.03 (less if you remove the cheese)   L of D: Undergraduate

- 1 can of Black Beans
- 1 can of Corn
- Couple spoonfuls of salsa
- Spoonful of Sour Cream or Natural Yogurt
- Palm-full of shredded cheese
- 1/2 package of Taco Seasoning
- Handful of Corn Chips

Drain beans and corn and throw them both in a pan or pot over medium heat. Sprinkle taco seasoning all over and give them a good stir. Heat until warm - probably about 5 minutes or so.

Assemble salad. Lettuce, bean/corn mixture then sprinkle shredded cheese, top with salsa and sour cream. Add a few nacho chips for a crunchy texture!

Yum yum yum. I could eat this everyday.

Cooking Tip for 1: This corn and bean mixture will seem like a lot, but sometimes I find it silly to make half a can of something. So I found that I could eat this mixture on its own as well. Sealed in an air-tight container will last in the fridge for a few days.

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