I call it taco salad, because all the flavors are there, but instead of using the big crunchy shells, I serve it all over a bed of tortilla chips.
Top, tail, and dice
- a purple onion
- a zucchini
- a yellow squash
- a red bell pepper (seeded of course)
and saute them in a really hot skillet with a touch of canola oil.
When the onion and veggies start to brown, add
- a pound of 93/7 lean ground beef
- a can of drained light red kidney beans
- several cloves of minced garlic
- salt and pepper, and
- a generous helping of fajita seasoning and/or Italian herbs and chile powder
and stir until browned. If the mix gets too dry, add a big squirt of ketchup (fancy planner-types might opt for tomato paste).
Spoon over chips, and top it like a taco: salsa, guacamole, light sour cream, shredded cheese, diced tomatoes, sliced green onions…
Kris: “It was delicious!”
Alanna: “It was sweet and spicy. And pretty!”
Lula, poodle: got a few nibbles of beef and beans and cleaned her bowl
This recipe made 6 generous 3-pt servings.