Taco Salad

By weavincanuck

Ingredients

• Dressing:
• 1 lb. Lean Hamburger
• 2 Romaine Lettuce Hearts
• 1 can Black Beans
• 2 cups Shredded Cheese
• 1 bag Nacho Cheese Doritos
• 2 parts Mayo
• 1 part Ketchup

Details

Servings 1
Adapted from idahocattlewomen.org

Preparation

Step 1

In a pan with medium heat, start by breaking your hamburger into bite-sized crumbles. I like using a lid to keep extra heat in, which will help your meat cook a bit faster. The lid also helps when draining any excess fat, which I do frequently. If you’re using 80/20 or above, you shouldn’t have very much fat, if any, to drain off.

While that’s cooking, I like to chop lettuce, and drain beans. When those are ready, I mix them into my serving bowl, then add the cheese.

For this size of salad, I would recommend about 2/3 cup of Mayo, and 1/3 cup of ketchup. I also suggest that you add dressing conservatively, because it seems to stay fairly moist during its refrigeration time. I rarely add extra, but when Inclined I wait until right before I serve the salad.

After my meat is finished cooking, I pour it onto a small stack of paper towels, again to get any grease out. After that, I add it along with the other ingredients. Then, I top with dressing, making sure to mix thoroughly.

Now, on to the Doritos. This can go one of two ways. If you’re serving this for a crowd, I advise you to next, add about half the bag. This is done by crunching the chips in your hands as you pull them from the bag and put them in the salad bowl. Medium sized pieces seem to work best. Usually if I’m only cooking for Justin, I end up with a couple meals worth of leftovers, so I have him add the chips to his own bowl. This prevents the chips from having a chance to get soft before the next meal.

I recommend chilling this salad prior to serving–it usually tastes better when the meat has a chance to cool off from cooking. You can always cook the hamburger the night before, which makes it even faster to throw together the next day.