Have you had a busy day? You know, the kind of day where there wasn't possibly enough hours to get everything you wanted to get done, done? And now you need an idea for dinner. You've already done the take-out thing for dinner three time this week because there have been multiple "not-enough-hours" days, so you're feeling a little bleh in the food department. Now, you want something quick and easy, maybe a little bit healthy, but something that will be devoured. As in NO leftovers. Because you don't possibly have the energy for massive kitchen clean-up tonight. Yup, me too.
This recipe will be perfect for you. Fix it to suite YOUR taste buds. And it's SOOOOO easy. Pick and choose all your fave taco style toppings and either mix it in or serve them on the side if you have picky eaters. I like to mix most everything in, but because Adam's dislike for avocado is so strong, I have no problem setting that aside. Besides that means more of that creamy goodness for me. I will also set out sour cream and salsa for anyone who prefers to top their heaping portion of salad with it. I also like to make this with homemade Thousand Island Dressing (I'm a glutton for punishment), but feel free to buy the bottled kind for an even quicker prep.
Thousand Island Dressing
1 cup mayonnaise
1/4 cup ketchup
2-4 Tbsp sweet pickle relish
Place all ingredients in a bowl and mix well. I like my dressing to be a little bit more chunky, so I add the full 4 tablespoons of relish, but please feel free to play around and get a consistency you prefer.
Source: Elizabeth's Mom
Mexican Chef Salad
1 1/2-2 lbs lean ground beef (I use a 93/7 lean ground beef)
1 Tbsp taco seasoning (or store bought)
2 1/2-3 cups lettuce, roughly chopped (could substitute with pre-bagged salad)
1/2 cup cheddar cheese, shredded (a blend of shredded cheeses also works, I like cheddar, monterey jack and pepper jack)
1/4 cup onion, chopped*
1/4 cup tomato, chopped*
1/4 cup red bell pepper, chopped*
1/4 cup black olives, sliced*
1/4 cup corn (canned, frozen, or fresh will all work)*
1/4 cup black beans, drained and rinsed*
1/4 cup cilantro, chopped*
1 1/2 cups tortilla chips, crushed into bite-sized pieces
1 batch of homemade Thousand Island Dressing (or the bottled kind is just fine, use about 1 cup)
*Feel free to pick and choose your favorite toppings to add or don't add anything at all and serve on the side.
In a large pot, brown ground beef over medium heat until fully cooked. If there is an excess of grease, drain it off. Add taco seasoning and stir to coat. Set aside to cool.
In a large salad bowl, add lettuce, cheese, and any of your favorite toppings. Quick toss to mix everything together. Add in chips, cooled ground beef, and drizzle with dressing. Toss until the dressing has thinly coated everything. Add more dressing as needed. Serve with extra chips and any other toppings you didn't want to include in the salad.
Source: Elizabeth's Mom
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