Taco Salad

By HoneyB

Fresh garden grown cilantro brings this salad to it's height!

The credit for the taco seasoning and the meat mixture goes to LadyJPee of http://www.Eatingetc.blogspot.com

Ingredients

• 1-1/2 pound ground venison (may use ground beef or turkey also)
• 3 Tablespoons of "Eating Etc." Taco Seasoning blend (or store bought taco seasoning packet)
• 2/3 cup water with 1 tsp. better than broth vegetable paste OR just 2/3 cup water
• 1/2 cup thick and chunky salsa (I use Ortega)
• 1 can kidney beans
• Homemade Tortilla Shells or Tortilla Chips
• Chopped romaine lettuce
• Chopped red onion
• Chopped black olives (I did not use these this time)
• Grated cheese (Cheddar, Colby,or mozzarella)
• Sour Cream
• Snipped fresh cilantro
• Salsa

Details

Adapted from eatingetc.blogspot.com

Preparation

Step 1

Brown meat. Add seasoning packet and water/broth. Simmer for 15 minutes. Add kidney beans (with lilquid) and 1/2 cup salsa. Cook until beans and salsa are warmed thru.

To assemble:
If making tortilla bowls, spray tortilla with cooking spray, lay over ovenproof bowl on top of cookie sheet and bake until crisped. About 5 - 7 minutes.

In tortilla bowl assemble meat, cheese, lettuce, tomatoes, onion, sour cream, salsa and cilantro. Enjoy!