I’m in the midst of a fabulous breakfast right now: wheat English muffin with strawberry cream cheese, strawberries, a 1-egg omelet with mozzarella in the middle. Breakfast is the best meal of the day, right?
I think so.
But I also made this taco salad Sunday night which was equally as yummy, but in a non-breakfast kind of way. Also it was the easiest dinner ever.
- 1 can of black beans
- 1 can of pinto beans
- 1 can of Rotel tomatoes and green chiles
- 1 tbsp of Trader Joe’s taco seasoning (Or your seasoning of choice. This little packet it just too easy, and has lasted us a few meals.)
- A few tortilla chips
- A LOT of Romaine lettuce
- Shredded Monterey Jack cheese (or your cheese of choice)
- Drain the beans and put them in a big, ol’ skillet. DO NOT DRAIN ROTEL. Put the whole, baby can of tomatoes, chiles, and liquid in. It’s going to look way to liquidy to be taco salad.
- Plop in your taco seasoning. Stir and bring to a simmer.
- Simmer all or most of the liquid off. Stir every so often or it’ll stick to the pan. Found that one out the hard way…
- Meanwhile, chop up yo lettuce, put it in a bowl, and cover it with a few chips. We probably used 4 chips for each bowl, just enough to cover the Romaine.
- When the liquid has simmered off, scoop your tasty taco beans onto the lettuce/chip bowl and sprinkle some cheese on.
We enjoyed this meal with delicious chips and salsa and corn on the cob. I couldn’t finish mine, so we probably had three servings left over.
Overall, I’d say it makes about 4 big servings.