Taco Salad -- A Hearty and Fresh Summer Meal

One of our very favorite summer meals is Taco Salad. We often serve this meal when we have company as well, since it can be individually constructed according to personal preferences. It is fresh, but still hearty. This is one of my wonderful husband's very favorites.

There are several ways to make a taco salad, but here is how we do it:

I start by browning a pound of grass-fed beef. Usually I add in half of a diced onion. Once the meat is fully cooked, I stir in

• 2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder

Next, I mix in some beans. Usually I have some soaked and cooked dried beans on hand, but this last time, I used canned beans that I found on sale at my local Kroger. Everyone in our family likes beans, but these could be layered separately if there needed to be a choice.

While the meat is cooking, I wash and dry my lettuce, then chop vegetables and avocados.

To build our salads, we start with non-GMO corn chips. We layer on lettuce, then beef and bean mixture. This photo is my husband's salad with tomotoes, avocados and cheese. These are what I consider the Taco Salad Essentials. We often add on diced colored peppers, sliced olives and green onions. For something new, try jicama as well!

I am the only one in our clan who adds salsa, and none of us add extra dressing. But, here is a tip from my mom for those of you who like a creamy dressing on your taco salad. This one is low fat and healthy too! My mom mixes plain yogurt with her salsa and uses this as a tangy, creamy dressing. She actually uses it on all her salads, but it would go especially well with taco salad. (Thanks, mom!)

For more recipe ideas today, check out Balancing Beauty and Bedlam and Blessed With Grace.