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One of the things we love in the summer is salads. I’m always looking for new recipes, but often I end up with 3 or 4 similar recipes. I always seem to combine the best parts of each recipe together to make a new and improved recipe. 😀

TACO SALAD serves 4
MEAT
1 pound ground chuck
1 small Vidalia onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
8 ounce can tomato sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon PACKED brown sugar

• Heat oil in a large skillet until shimmering.
• Add onion and cook until softened.
• Stir in chili powder and garlic, cooking until fragrant.
• Add beef, cooking and breaking it apart until ALMOST cooked through.
• Add tomato sauce, broth, vinegar and brown sugar, simmering until slightly thickened, about 5 minutes.
• Season to taste.

TACO SHELL BOWLS
4 – 10 inch flour tortillas
Non stick cooking spray

• Preheat oven to 425°.
• Adjust oven racks to middle.
• Place 4 oven safe soup bowls or balls of aluminum foil on a baking sheet.
• Heat tortillas in microwave a few seconds to make them warm and pliable.
• Generously spray both sides of tortillas with non-stick cooking spray.
• Drape tortillas over bowls or balls of foil.
• Press bottoms flat and loosely pinch sides into pleats to form bowls.
• Bake until tortillas are crispy and golden, about 10-15 minutes.
• COOL COMPLETELY before turning over or filling.

SALAD
2 romaine hearts, shredded
1/3 cup bean dip
1/2 cup black beans
1 can white shoe peg corn, drained well
2 cups grape tomatoes, halved
1 small bunch green onions, thinly sliced
2 limes, juiced
3/4 cup shredded Jack and Cheddar cheeses
1/4 cup chopped cilantro + a bit more for garnish
1 lime, cut into wedges.

• Toss together the lettuce, tomatoes, black beans, corn, green onions and cilantro.
• Generously season salt and pepper.
• Drizzle with lime juice and toss again.

ASSEMBLY

• Place tortilla bowls on plates.
• Divide salad amongst tortilla bowls.
• Top with a spoonful of bean dip.
• Top with a spoonful of meat mixture.
• Sprinkle with cheese.
• Garnish with lime wedges and remaining cilantro.