My favorite part of this taco salad is the dressing. Basically, it's like a Mexican style bruschetta, and it really makes the dish.
You could definitely make this for less by getting less expensive meat or leaving out the meat and using only beans. I've been trying to get at least 90% lean meat when possible.
Estimated cost: $5.50
spinach $0.25, lean ground beef $2.50, black beans $0.75, multi-grain chips $1, others $1
1 lb lean ground beef
2 cloves garlic, minced
1 can black beans, rinsed and drained
2 Tbl taco seasoning (or 1 pkt or 2 clove garlic +1 Tbl chili powder +1/4 tsp red pepper)
1/3 cup water
4 tomatoes, diced (from garden-yum!)
2 Tbl olive oil
2 Tbl lime juice
1/2 tsp salt
1/4 tsp black pepper
2 cups spinach
1/2 cup shredded cheddar
multi-grain tortilla chips
- Cook beef. Add garlic and beans and cook for 2 more minutes. Add seasoning (and water if needed) and stir until well combined and most of the liquid has been absorbed. Remove from heat and allow to cool slightly.
- Mix the dressing.
- Divide the spinach among dinner plates. Top with beef mixture, and sprinkle with cheese. Spoon dressing over each salad and serve with chips on the side or crumbled on top.