Part 1: Pretending to Be Healthy
I like this recipe because it starts with lettuce and tomatoes. It’s a salad. Therefore, healthy!
The lettuce is easier to eat if you chop it. Likewise the tomatoes. Serve yourself a generous helping; you’ll forget that these things are in there, anyway.
Part 2: BEEF
Actually, you could make this just as well with ground turkey or ground veggie burger, but I am a beef fan, personally. Brown the beef (or turkey or veggie burger), get rid of the extraneous fat if necessary, and add one packet of taco seasoning. I usually use Old El Paso.
Part 3: The Good Parts
Guacamole. Cheese. ‘Nuff said. Well, I guess I could also say that I usually use either shredded cheddar or a shredded Mexican mix for the cheese. You could also add olives or onions or whatever else you like on your tacos and have handy.
Part 4: The Purpose of This Whole Endeavor
Like my taco dip, the main reason you make this is because it gives you an excuse to eat corn chips. As with taco dip, I favor the Hint of Lime Tostitos variety. Spread them over the salad and crunch them up with your fork.
The best thing about this recipe, aside from the excuse to eat corn chips and pretending to be healthy, is the variety: cold tomatoes and hot ground beef. Soft guacamole and crunchy chips. It’s also colorful, and every successful ’50s housewife knows that a colorful meal is a nutritious meal.