Middle of June and the heat is here. Heat index near 100 earlier this week, although today is a sunny blue sky pleasant upper 80’s day.
The very last day for a few things at the Farmer’s Market today: lettuce, cauliflower, strawberries (all cool weather crops). there are still a few root crops kicking around like beets and sweet potatoes. But new summer things are coming in: lots of types of yellow & green & heirloom squash, cherry tomato varieties, and green and purple peppers.
I made taco salad, as I bought way too much lettuce last week, fearing it was the last…and then bought a little more today. Quick and easy and the meat/bean mix reheats easily in the oven. The recipe is from a food service manager I used to work with, who adapted her recipe to feed about 600…and then after I left that job, I adapted it back down to family size.
- 1/2 medium onion, chopped
- 1 – 1 1/2 pounds ground beef
- taco seasoning mix
- 8-0z. jar taco sauce (mild or medium)
- 1 can refried beans
- chopped tomatoes (or halved cherry tomatoes)
- shredded cheese (mild medium cheddar is best)
- Brown beef and onions. Drain off fat.
- Add taco seasoning mix & water according to mix directions. Stir in and cook until water is absorbed or evaporates, about 10 minutes.
- Add taco sauce, refried beans. Simmer for 30 minutes, stirring occasionally to prevent sticking.
- While meat is simmering, shred or cut lettuce, and grate cheese. Chop tomatoes into chunks, or cut cherry tomatoes in half.
To serve: Portion lettuce onto plates. Top with tomatoes chunks. Sprinkle with shredded cheese. Top with meat/bean mixture.
Avocado slices and good taco chips on the side are a plus.
Sadly I ate the salad for lunch before I thought to photograph it – will replace this sentence with a picture soon.