Springtime isn’t very far away, which means it's time to start planning lighter meals and including more salads in our menus. If you’re looking for a good salad that can serve as a meal, you could try this recipe for Quick and Easy Taco Salad. It’s not only easy, but also it’s tasty and filling.
If you want something a little extra to go with your taco salad, this Mexican Macaroni recipe works well. It calls for two types of cheese and a sprinkling of crushed corn chips on top, giving the macaroni a whole new flavor you will love!
QUICK AND EASY TACO SALAD
Meat Mixture:
1/2 pound ground beef
1 small onion, chopped
2 tablespoons canned, diced, green chiles
1 (16-ounce) can chili without beans
Salad:
2 prepared taco salad shells or 4 cups tortilla chips, divided
3 cups torn lettuce, divided
1/2 cup shredded cheddar cheese
1/2 cup salsa (your choice)
2 tablespoons dairy sour cream
1 medium tomato, cut into wedges
1 medium avocado, cut into wedges
In a medium skillet, brown ground beef and onion, drain. Stir in chiles and chili without beans and heat thoroughly.
Place 2 taco salad shells (or 2 cups tortilla chips each) in 2 medium salad bowls with torn lettuce.
Top each bowl with half of hamburger mixture, 1/4 cup cheese, 1/4 cup salsa and 1 tablespoon sour cream.
Garnish each with half of the tomato and avocado wedges. Serve immediately. Makes 2 servings.
MEXICAN MACARONI
4 cups (12-ounces) uncooked pasta (rotini, elbow, wagon wheel, or shell pasta)
1/4 cup all-purpose flour
1 teaspoon onion powder
2 1/4 cups milk
1 (8-ounce) loaf prepared cheese product (like Velveeta), cubed
1 (8-ounce) package shredded cheddar and Monterey Jack cheese blend, divided
1 (4 ounce) can chopped green chilies, drained
1 medium tomato, seeded and chopped
1 cup chili cheese or barbecue flavor corn chips. Coarsely broken.
Preheat oven to 350 degrees. Spray a 2-quart baking dish with cooking spray. Then bring 4 quarts water to a boil. Add pasta and cook 8-9 minutes or until al dente. Pour into a colander bowl and drain.
Meanwhile, combine flour and onion powder in a medium saucepan, and then over medium heat gradually add milk, stirring constantly, until mixture is as thick as heavy cream. Remove pan from heat and add cheese product and 1 1/2 cups of the shredded cheese and chilies; stir until cheeses are melted.
Mix cheese sauce with pasta and spoon into baking dish. Top with remaining 1/2 cup shredded cheese. Bake 20 minutes or until bubbly. Top with chopped tomatoes and corn chips. Makes 7 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
