Intro To Cooking: Taco Salad On The Fly

There’s really nothing better for a busy college girl than a dinner that tastes fantastic but took less than 15 minutes to make. Unfortunately, the two are almost mutually exclusive in my mind. I say “almost” because I can think of at least one notable exception: taco salad.

When I was a kid, taco salad was one of my favorite dinners. My mom would sprinkle some grated cheddar cheese on tortilla chips and pop them in the oven to make nachos, and we would eat the nachos as an appetizer while she made the taco salad. When we were done downing the nachos, the salad was ready to eat.

I love taco salad so much that sometimes I make the mistake of ordering it when I go out to eat. There’s nothing wrong with that—it’s usually pretty delicious—but then I remember that I can make almost exactly the same thing at home for a fraction of the cost. If you like restaurant taco salad, too, give this recipe a try.

For two people (or some leftovers for when you’re starving post-study session), you’ll need about 3 cups of tortilla chips, half a head of lettuce, one chopped tomato, around 1/3 pound ground beef, ¼ cup chopped black olives, about 1/3 cup shredded cheddar cheese, and about ¼ cup of French dressing.

First, brown the ground beef in a pan.

While the beef is cooking, wash your head of lettuce and shred half of it into a big bowl. Chop the tomato and olives, and add them to the bowl. Pour in the chips and cheddar cheese.

When the beef is done cooking, drain off the grease. Add the beef to the bowl. Then pour in the French dressing—you may want more or less of it to taste, so start with less to make sure the flavor won’t overwhelm—and toss.

Bing, bang, boom, and dinner’s ready. Now scarf that down and get thee to the library. You have a paper to write.

From StyleBakery: Fall/Winter’s Hottest Designer Collaborations
From StyleBakery: Fall/Winter’s Hottest Designer Collaborations
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