Confetti nacho salad with beef, beans, and rainbow veggies

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…

Roommate reviews:
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.

One thought on “Confetti nacho salad with beef, beans, and rainbow veggies

  1. CC says:

    I'm incredibly and unabashedly in love with all things EJ! You're my hero. If we weren't already friends, I'd beg you to be friends with me! 🙂


Now it's your turn

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s