10 Minute Taco Salad

Taco Salad is a household favorite. Every time I put this on the menu, I literally hear cheers from my children. The best thing about this dish is that it is easy to add more or less depending on the amount of people you are planning to have around the table.

Also, one more quick note about the shopping list. I rarely measure anything when I am cooking. If you feel like this dish needs more or less of something, particularly taco seasoning and dressing, feel free! Always start with less!

Here is your shopping list:

• 1 lb. ground beef

• 2 tbsp taco seasoning

• 1 can kidney beans

• 1 avocado

• 1/2 red onion

• 1 head of lettuce

• 2 roma tomatoes

• 1 9.25 oz. bag of cool ranch tortilla chips

To start, season your ground beef with the taco seasoning. Did you know to get more flavor into your meat, it is best to season BEFORE you cook it? After the seasoning is fully mixed, brown your meat.

While you meat is cooking, cut up or empty your container of lettuce into a large bowl. Cut up your red onion, tomatoes and avocado. Strain and rinse your kidney beans.

By this time, your meat should be finished and you are ready to assemble. I always put the meat on top of the lettuce, but in all reality you are going to stir this up, so dump away!

Mix the salad thoroughly before you put the dressing on. This will make sure the ingredients are well combined and can be better covered by the dressing. Add the dressing and mix again. Again, if you love a salad with lots of dressing, add more!

Serve into bowls. Have the chips ready at the table to everyone can break apart and add to their salad. It is the perfect balance between a flavorful crunch and a hearty salad.

This salad is not only quick and easy, it is delicious, has a good portion size and is loved by my whole family and that is a win, win, win in my book.