Taco Salads

“Plates or bowls?” Jean queried.

“Definitely bowls,” I responded.

This was the brief, yet definitive exchange I had with my friend as I put the final touches on the inventory of ingredients for taco salads.  There’s something infinitely satisfying about a smattering of ingredients heaped in a bowl, waiting to be mixed up and scooped up.  There’s no risk of a stray bean or avocado cube falling over the edge; you can enjoy with reckless abandon. 

Due to rising summer temperatures and a busy schedule, I have been seeking out quick meals, and this taco salad certainly fits the bill.  This is actually the second time I’ve made it in two weeks (the first time, my comrades and I were too hungry to pause for the photography process, which necessitated another production). I can say with authority that it can easily be compiled in twenty minutes. Despite its expedited preparation, this taco salad is elevated from a mere weeknight meal to something more worthy of your attention, with just a few simple touches. 

The foundational elements are aligned with any taco salad: chopped romaine, shredded cheddar, and seasoned ground beef.  I used an improvised version of my taco filling from a previous post.  The linked recipe could certainly be adhered to, but this meal is pretty forgiving.  Simply brown some lean ground beef in a skillet, and season with any taco-ish seasonings you have on hand, until it smells and tastes delicious.  The usual suspects showed up in mine: cumin, chile powder, red pepper flakes, and coriander.  Less conventional items like smoked paprika and dried Italian herbs also had cameo roles; essentially, anything goes. 

ingredients for salsa vinaigrette

I then made a simple vinaigrette with salsa as the base.  I used a smoky poblano salsa, but anything will do as long as it’s not chunky.  The texture of chunky salsa is a little weird for a dressing.  Add some fresh limejuice, a dash of vinegar, and olive oil, and the result is a simple, tasty vinaigrette.  Black beans, cubed avocado, and fresh corn add dimension.  You could pick one, and add it to the cheese/lettuce/beef/salsa vinaigrette backdrop, and you would have a complete meal; or you can use all three and have an elevated eating experience.  The corn is crucial, and do take the time to get fresh corn, and shuck it from the cob.  The sweet, starchy crunch is well worth the minimal effort, and ‘tis the season for fresh corn; frozen corn could never do it justice.  I layered all of my ingredients in big bowls, and finished it off with an extra spoonful of salsa and a dollop of sour cream.  The finished product resembles a savory Tex-Mex sundae; it’s crunchy and refreshing, yet hearty and satisfying.  Overall, a delightful summer meal.

Taco Salads (makes 3-4 servings)

Salad:

1 lb. lean ground beef, prepared with taco seasonings (see this recipe for ideas)

2 hearts of romaine, cleaned and chopped

2 ears of corn, shucked from the cob

1 can black beans, drained and rinsed

1/2 pound shard cheddar cheese, coarsely shredded

1 ripe avocado, cut into cubes

Salsa

1 lime (plus extra for garnish, if desired)

1-2 tablespoons of red wine vinegar

1/4-1/3 cup extra virgin olive oil

Sour cream

-       Prepare vinaigrette by mixing a quarter cup of store bought salsa with the juice of one lime and 1-2 tablespoons of red wine vinegar.  Whisk in enough olive oil to create a smooth emulsion.  Taste and add more vinegar or lime if more acidity is needed.  (A dash or two of a smoky hot sauce, like Chipotle Cholula or Tabasco is also a nice touch.)

-       Prepare the remaining ingredients.

-       Add a couple of handfuls of lettuce to each bowl and spoon over some of the vinaigrette. 

-       Top with corn, black beans, seasoned ground beef, shredded cheese, and avocado.  Add an extra spoon of salsa and some sour cream, if desired for garnish.

Tacos “Americano”

I spend my workdays helping children communicate. That looks different depending on each kid’s needs: I may teach them how make an “s” sound (we call that the snake sound); I may teach them how to communicate nonverbally, through sign language, pictures, or speech generating devices; we focus on grammar, on the fact that “who” refers to a person, and “where” to a place.”  Basically, I teach kids things that most people don’t have to be taught; communication is basic human right, but some people have to fight for it.  To me, it is a serious job, and I have to find the bright spots, and the fun wherever I can. 

Naturally, with a focus on communication, I want to communicate with all my tikes about food.  In all seriousness, I ask at least half of my kids about food every day.  “What did you have for lunch?”  “What’s your favorite food?”  “I love mac and cheese, too.”  These things come out of my mouth on a daily basis, often directed towards 3 year olds.  To my delight, some of my kids get into it; others look at me like I’m crazy.  I tend to spend a good portion of time at the Boulder Public Library, searching for picture books to use in therapy.  The truth is: I’m not a very creative therapist, and I rely heavily on books as a crutch.  So, when I stumbled upon a book called “Dragons Love Tacos,” which happens to be a New York Times Best Seller, my heart skipped a beat.  Finally, a quasi-appropriate way to discuss food with my kids!  What kid doesn’t love tacos, and what kid doesn’t love dragons?  The book has been a huge success with every kid I have introduced it to, and I have been the most fun, engaging speech therapist I could possibly be when reading and discussing it with my clients because I am having just as much fun as they are. 

The first day I had it, I read it to four different kids; and all I have been able to think since is… I want tacos.  So I made tacos.  It was the only logical conclusion.   I wanted them to be traditional, American, Tex-Mex tacos.  The ones my mom would never make for us (largely because my oldest brother and my dad wouldn’t touch a taco with a 10 foot pole).  They needed to be completely inauthentic of true taco identity because those were the tacos the dragons ate in the book.  While I wanted the flavor to be traditional in an über-American way, I wanted the ingredients to be high quality.  So, I made my very own kitchen sink spice mixture, that was vaguely familiar of Old El Pasa Taco Seasoning, but with less preservatives and more flavor.  I stuffed it into hard taco shells, with shredded Colby-jack, salsa, shredded lettuce, and sour cream.  I fought all my will power in an attempt to photograph them, and then quickly devoured them, as taco juice dripped down my forearms. 

Tacos “Americano”

Taco Filling:

1 pound 90% lean ground beef

4 garlic cloves, minced

1 teaspoon olive oil

2 tablespoons tomato paste

1-2 teaspoons chile powder

1-2 teaspoons cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon hot chile flakes

Freshly ground black pepper

1/2 teaspoon Lawry’s seasoned salt, or to taste

1/2 cup chicken stock

2 teaspoons Tabasco Chipotle Hot Sauce

2 teaspoons honey

2 teaspoons red wine vinegar

Taco Toppings (take your pick):

-       Shredded mild cheese, such as Colby Jack

-       Salsa

-       Chopped tomato

-       Shredded Lettuce

-       Sour cream

-       Taco shells

-       In a medium skillet, preheat oil over medium heat.  When hot, add ground beef, breaking it up with a spatula.

-       When broken up, add tomato paste, and all other ingredients (except broth, hot sauce, vinegar, and honey).  Sauté, stirring to evenly distribute spices.

-       Add broth and hot sauce.  Cook through, stirring frequently.  Taste for seasoning, and add more salt, if needed.

-       When meat is cooked through, turn off heat and add vinegar and honey.

-       Assemble tacos and enjoy.