quickandeasycooking

The calendar may say October is almost here, but where I live the weather is still pretty hot. No hearty stews or warming soups for us just yet; instead we’re still making hot weather dishes. Tonight’s Taco Salad fit that bill. It was quick, easy and refreshing. And it was no-cook, since I already had taco meat in the freezer. Just a quick thaw in the microwave before putting it together in only a few minutes.

Just use what you have on hand. I found romaine and spinach in the frig, but you could use iceberg or any other type of lettuce. I threw the taco meat on top, open a can of black olives, diced up some tomatoes and chopped a few green onions. I topped the whole thing with taco cheese and crushed tortilla chips. We used blue cheese dressing, but I think ranch is good on this, too. For the “bread,” I warmed flour tortillas in the microwave. If I had a ripe avocado, I would have added that, as well. Good, good, good!

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