Hello, fellow food enthusiasts! Today, I’m excited to share one of my absolute favorites with you – a hearty, delicious Taco Salad. Originating from the vibrant culture of Mexico, this flavorful dish has found its place in our hearts (and stomachs!) across the globe. Its blend of fresh veggies, spiced beef, and crunchy corn chips makes it a delightful treat for any meal. What I love about this recipe is its flexibility and adaptability. You can play around with the ingredients, add your favorite ones, remove the ones you’re not a fan of, and still end up with something absolutely delicious! Plus, it’s a great way to sneak in some veggies for the kids. So, let’s dive in, roll up our sleeves, and embark on this culinary adventure together!
Ingredients
- 3 lb. ground beef
- 2 c. chopped onions
- 1 c. chopped celery
- 1 c. chopped green bell pepper
- 3 Tbsp. cumin seed
- 3 cloves garlic, minced
- 4 tsp. chili powder
- salt and pepper to taste
- 8 oz. Velveeta cheese, shredded
- 1 (10 oz.) can Ro-Tel tomatoes
- 18 c. chopped lettuce
- 8 tomatoes, chopped
- 1 (16 oz.) pkg. corn chips, crushed
Cooking Method
- Combine first 7 ingredients in crock-pot; mix well.
- Add salt and pepper.
- Cook on low for 3 to 4 hours or until done to taste. Heat cheese and tomatoes in saucepan until cheese melts, stirring constantly.
- Layer lettuce, ground beef sauce, tomatoes, cheese sauce and crushed corn chips on individual plates.
- Yield:
- 12 servings.
Calorie: 500
Total cooking time: 4 hours
Difficulty level: Easy
A Tale of Tacos and Trials
Ah, the Taco Salad. A classic dish that brings together the bold flavors of ground beef, onions, celery, green bell pepper, cumin, garlic, chili powder, salt, Velveeta cheese, Ro-Tel tomatoes, chopped lettuce, tomatoes, and corn chips. It’s like a party in your mouth where everyone’s invited. But let’s dive into my day of culinary creativity, shall we?
The Crock-Pot Chronicles
Ah, the crock-pot. The great kitchen equalizer. It takes your ingredients and says, “Hey, chill. I got this.” So, into the pot went the ground beef, onions, celery, bell pepper, cumin, garlic, and chili powder. I mixed it well because I like my flavors to be on a first-name basis.
I added salt and pepper, being careful not to overdo it. You know how it is with these two. They’re like that couple at the party who always take their PDA just a little too far.
Now, the waiting game. The crock-pot simmered on low for about 4 hours. It was an exercise in patience that I don’t usually have, but my growling stomach kept me in check.
Cheesy Affairs and Tomato Tango
While the crock-pot was doing its magic, I turned my attention to the Velveeta cheese and Ro-Tel tomatoes. Now, melting cheese is a tricky business. One minute it’s solid, the next, it’s a gooey mess that’s threatening to burn.
As I stirred the cheese and tomatoes in a saucepan, I was reminded of my last relationship. It started off solid, but soon turned into a gooey mess, much like this cheese. But unlike my relationship, this mess was delicious!
Salad Construction 101
Layering the salad is like building a skyscraper. You need a strong foundation. That’s where the lettuce comes in. It was the unsung hero of this dish.
Next was the ground beef sauce, hot and aromatic straight from the crock-pot. I topped it with fresh, vibrant tomatoes, a splash of color against the brownish meat.
And then came the cheese sauce, a cascade of melting Velveeta and Ro-Tel tomatoes. A cheesy waterfall, if you will.
Finally, the crushed corn chips. They’re like the cherry on top, but way better. They add the crunch that every Taco Salad needs.
The Final Verdict
So, there it was. My Taco Salad masterpiece. It looked like a rainbow, smelled like heaven, and, as I took my first bite, tasted like victory.
A perfect balance of flavors. The crunch of the corn chips, the tanginess of the tomatoes, the creamy cheese, and the well-spiced ground beef. It was all worth it.
In the end, I’d made enough to feed a small army, or in this case, a very hungry blogger. But the best part? There were 12 servings, which means leftovers for days!
There you have it, folks. My tale of tacos and trials. It wasn’t always pretty, but hey, that’s cooking for you! Until next time, keep those spatulas flipping and those ovens hot!
Note to Self
Remember not to wear white when cooking with red tomatoes. Trust me, it’s a recipe for disaster, and a good excuse to go shopping!
