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COOKING WITH THE SNAP – Beef Taco Salad

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Beef Taco Salad

1 1/4 lbs. lean ground beef
1 teaspoon olive oil
2-3 Tablespoons taco seasoning (store-bought or homemade, low sodium)
8 ounces of Romaine lettuce or lettuce blend
1 1/3 Cup grape tomatoes, halved
¾ Cup shredded cheddar cheese
1 Medium avocado, cubed
½ Cup green onions, chopped
2/3 Cup salsa
1/3 Cup water
1/3 Cup light sour cream
Heat oil in skillet over medium-high heat. Add ground beef and stir breaking up the pieces with a spatula for 7-10 minutes until beef is browned. Combine taco seasoning, 1/3 cup salsa and 1/3 cup water and add to ground beef. Cook until moisture has mostly evaporated. Turn off burner and set aside.
Combine all other remaining ingredients in a large bowl. Add ground beef and toss together. Serves immediately. Serves 4-6.

From the Kitchen of Lori Ivey