Kids in the kitchen with Taco Salad

Happy New Year!

Start the year off with getting the family into the kitchen and creating family dinners such as this Taco Salad. You can prepare all of the ingredients the night before and just before serving the next day, reheat the taco mixture, and put together the dish. You can have quality time and fun with your family, while enjoying a nutritious one-dish dinner with little fuss. The kids love to crunch up the torilla chips.

This is one of the favorite recipes that my girls love at Girls Inc. I make it at least twice a month. YUM! Enjoy!
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TACO SALAD

Serves 6 to 8.

Equipment:

10-inch skillet

Large spoon

Colander

Can opener

Skillet lid

Cutting board

Knife

9x13 baking dish or large platter with a high edge

Ingredients:

1 pound ground turkey

1 package taco seasoning mix (1 oz)

1 can diced tomatoes (14.5 oz)

1 bag tortilla chips (14.5 oz)

8 oz (2 cups) shredded cheddar cheese

8 to 16 oz shredded iceberg lettuce and spinach leaves

2 to 3 tomatoes, diced

Method:

1)      Cook meat thoroughly in 10-inch skillet over medium heat, stirring occasionally, until no longer pink; drain. Return meat to skillet.

2)      Stir in taco seasoning mix and diced tomatoes with juice. Cook uncovered over medium heat 3 to 4 minutes, stirring occasionally. Set aside and cover skillet.

3)      Crunch the tortilla chips and place in the baking dish.

4)      Spread taco mixture evenly over the tortilla chips.

5)      Sprinkle cheese over the warm meat. The heat melts the cheese.

6)      Spread lettuce/spinach mixture evenly on top of the cheese.

7)      Sprinkle tomatoes evenly over the lettuce.

8)      Serve and enjoy!

Options:

1)      Serve with salsa and guacamole.

2)      You can use ground beef or ground chicken instead of ground turkey.

3)      Use your favorite flavored tortilla chips.

4)      Use your favorite lettuce or mixed greens. Lettuce is low calorie and rich in iron, calcium, and vitamins A and C. The darker green leaves contain the most nutrients.

Submitted by:  Chef Tricia Dickerson, Resident Chef at Girls Incorporated of Sarasota, Florida, and owner of Tricia’s Home Plate, LLC, Personal Chef and Caterer