We're going to miss spring again this year. I think we'll go from 40 degree days to 80 degrees, with no gradual warm-up in between. I can deal with the havoc it wreaks on the sinus system. I can handle keeping a coat nearby when temperatures may suddenly plummet. What I can no longer tolerate is the battle of awakening the winter bear in my stomach who says FEED ME-IT'S COLD! And it sounds just like that. I played golf in shorts just five days ago, and today's high is the mid-forties with 20-30 mph wind, making it feel like January again instead of April.
What did the bear say this morning when she opened the fridge to find a suitable lunch to take to work? It's not a joke, so there's no punch line. Although I can vaguely hear my skinny clothes chuckling from the back of my closet. Sadistic bastards, they are. The discontented winter bear finds bits and pieces of food in many plastic containers and decides to paw them all in a bag and take it to work to make taco salad.
My mom never made taco salad and the first time I ever had it was at my former mother-in-law's house. I've made it the same way for many years and I don't think there's a better way. The internet is full of the basic recipe: meat, lettuce, tomatoes, cheese. One of the ways they differ is the dressing used to mix it all up-French, Catalina, Thousand Island, Ranch and an abundance of homemade concoctions. But to me, this is just a salad with meat, not really a taco salad. I like to use chili con queso as the "dressing". This way the dish stays more with the Mexican theme.
For my lunch I had leftover hamburger meat with taco seasoning. Use 1 pound of lean hamburger and cook; drain the grease and wipe the pan. My dad and I also rinse the meat under cold water while it's still in the colander to get rid of as much fat as possible. Return the hamburger to the pan and turn the heat to low. Use a half package of Taco Seasoning to sprinkle over the meat and add less than a 1/4 cup of water, stirring to mix the seasoning. While the meat is getting back to a nice hot temperature, the seasoning with flavor it nicely and the water will expand the dried ingredients and will also cook off.
Today I also grabbed a tiny slice of leftover Velveeta cheese and some salsa I made the other day. I'll melt the cheese and add some salsa. I like to make chili con queso according to who is going to eat it. If it's just me and I need it fast, I cube the Velveeta and melt it in the microwave on a medium heat. Then I like to add the Hatch's Diced Tomatoes and Green Chiles, and I usually have the Hot version. If you are not familiar with the Hatch company out of New Mexico and you like Mexican food, RUN, not walk, to your nearest grocery store and buy every item they sell. I nearly went on a 10 minute rant on their products and how I use them. Google for yourself or leave a comment and I'll get back to you. If I don't have Hatch on hand, I'll use the Hot Rotel. I also throw in a chopped jalapeno because I like my queso very hot. After mixing the melted cheese and the can of heaven, throw it back in the microwave for a couple more minutes. I usually use one of those small Velveeta blocks with a full can of tomatoes and chilies. Someday I'll post my most favorite chili con queso recipe-it was my maternal grandmother's way of making it.
I had a small container of left over brown beans. Miles and I like to add brown beans to the taco meat but you could skip this step if you wanted. If you're a bean snob.
I also grabbed some left over green chilies (hot, of course) and the most amazing item to hit grocery stores since Coca-Cola in plastic bottles!! Early California brand sliced black olives-Infusion with Jalapeno!!!!! Isn't that the most mouth-watering thing you've read all day!! I used the green chilies and spicy olives in a pasta dish I made for supper a couple of nights ago. All of life should be spicy! I don't normally add green chilies or black olives to taco salad, but the grizzly was growling.
After the meat is cooked for about 5-10 minutes after being seasoned and the queso is made, in a large bowl add crushed corn chips and shredded lettuce. I can't give you amounts or types because this will really be your call. Years ago I used Dorito chips. Now I'll use whatever corn chip is in my pantry, but not Fritos. I horde those for the decadent chili pie. I normally use ice berg lettuce because it's a staple, but I think Romaine or any of the leafy greens would be phenomenal to use. Personally, I like more lettuce than chips. Make the portions and types however you want.
Add the seasoned meat to the chip and lettuce bowl and pour about three-quarters of the queso on top. Mix until every chip, every lettuce morsel, every crumble of hamburger is covered in queso. Of course then I like to top my portion with salsa and sliced raw jalapenos.
This is an accommodating recipe. Miles doesn't like lettuce (Shh! No bad thoughts about my man's finicky palate!) so I don't do the whole mixing paragraph above. I put my chips and lettuce in my own bowl and add the meat and queso. You could add sour cream, guacamole, avocadoes, corn, black beans, onion, chopped tomatoes, just about anything your heart desires, but have the courtesy to stay in the range of the Mexican theme. If you feel the need to expand your ingredients outside the realm of socio-politically correct Mexican domain, do so without the queso as a dressing and use Ranch or Thousand Island, or some other kind of Gringo dressing, but you are tempting the Aztec gods if you name it TACO salad.
Let me know what you think if you try this recipe. Also let me know if you do something different because I like change. Unlike Dr. Sheldon Cooper I can be flexible with my meal arrangements.
Happy Cooking!
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