I’ve got to admit, taco salad is the entrée I gravitate toward most at Mexican restaurants. In my mind, I can justify it as being one of the most healthy meals on the menu – even though I know full well that by the time I’m done mowing down the beans, cheese, sour cream, guacamole, and tortilla bowl, I’ve not done myself any favors! Calories or no, I just love a good taco salad.
That’s why I started making them at home awhile back. The flavors are all there, but some of the calories aren’t. A win-win!
First, I bake two tostada bowls (which are much smaller than the restaurant style, and not fried) and, when they’re done, place them on our dinner plates. While they bake, I will typically heat up a bag of vegetarian ground “beef” and a can of beans – tonight I used pinto beans – and prepare some vegetables. Tonight, I made my own salad dressing – some Vegenaise, olive oil, lemon juice, fresh dill, salt, and pepper – and used the cooking time to whip up a small serving bowl full.
When everything is heated up, it’s time to put the salad together! Anything goes in terms of toppings and fillings, but here’s how we layered the meal tonight: First a layer of pinto beans, then a hearty helping of lettuce, then a layer of ground “beef” (seasoned with adobo seasoning), then a handful of cherry tomatoes, then a handful of green olives, and, finally, a dusting of Daiya pepperjack. Top it off with a few spoonfuls of creamy dill dressing, and you’ve got a perfectly tasty and filling meal!
In good Recessionista fashion, we have two shells left for leftovers, plus some beef and veggies. I’m looking forward to lunch already!
:)