Let's Get Serious

Yesterday, while at work, I asked my sweet husband to please let me know what was on his mind for dinner.

No response.

While on my afternoon walk, I came to the conclusion that when it comes to salads, I could really care less. It’s not the veggies; I actually love them.  It’s not the coolness; my iron stomach and taste buds like food at any temperature.  The reality is that I just like other things so much more than salads.  Those things fill me up, body and soul, and salads?  Salads do not.

I was so overcome with excitement that I had finally released myself from the salad stronghold that I practically floated all the way back to the office.  Which is where my sweet, sweet husband then told me that he wanted salad for dinner.  At a loss for words and ideas, I finally decided that if he wanted a salad, I would give him a salad.  A taco salad.

Let’s get serious guys: we all know what taco salad is for.  It’s service on this great Earth has limited it to being the perfect vessel for getting all the unhealthy Mexican food we can think of into our stomachs without the feeling like you’re eating something unhealthy.  Really, that’s it.  The end.  Finito.  Case in point:  mounds of guacamole:

{Side note:  I understand guac can be healthy in limited quantities, but definitely not in the proportions that taco salad requires}  Now, this doesn’t mean that you can’t make taco salad a tad bit healthier.  You can.  It just still won’t compare to your morning bowl of oatmeal.  Just sayin’ is all.

But you can make it with ground turkey, create your own spice mixture, and add any veggies you might want on there.  Just make sure you keep the guac…you’ll thank me later

EASY TACO SEASONING

• 1 Tbsp chili powder
• 1 Tbsp corn starch
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 1 tsp instant coffee (you’ll thank me later)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp red pepper flakes

First you have to brown your meat.  I chose ground turkey, but you could do beef or even ground chicken (which I happen to love WAY more than ground turkey).  WARNING: the following image is not the prettiest.  I have yet to see raw ground turkey look beautiful, but 10 points to whoever can point me to a pretty raw ground turkey photo!

Once the meat is almost cooked all the way through, add all of the ingredients along with 3/4 cup of water.  I left the juices from the meat because there should not be a ton of fat and it adds so much more flavor.

Simmer on the stove top for about 10-15 minutes until the liquids evaporate and the mixture thickens.

You have to start with a bed of lettuce.  You know, health food?  Because this is what makes taco salad OK to eat, right?  I added some shredded carrots for extra crunch too:

Oh, and some corn kernels.  More health food.

Top with 1/4 of the meat mixture.

And add cheese and crumbled tortilla chips to your heart’s (or your waistband’s) desire.

Now for the glamour shot! I remember there was a day I would rather have eaten caterpillars than consumed Catalina dressing.  I cannot, for the life of me, figure out why!  It’s packed full of sugar and adds the best contrast to taco salad.  Juvenile. Anyway, here she is, all decorated with about 2 Tbsp Catalina dressing and a MOUND of guac on the side!

Heaven.  And y’all?  The coffee makes this SO.MUCH.BETTER.

I think we all know that I needed to end the meal with some mud pie ice cream too.

Let’s get serious: whiskey glasses are the perfect vessel for carby, sugary, Oreo-laden goodness that we all crave at the end of a long day.

You guys make me smile

Tagged as: simple taco seasoning mix, taco salad