Hearty Taco Salad....for Two

1/2 pound lean ground beef
1/3 cup water
2 Tbls taco seasoning
2 cups torn mixed salad greens
1 cup canned red beans, rinsed and drained
1 1/4 cups coarsely crushed nacho tortilla chips
1/2 cup shredded cheddar cheese
1 medium tomato, diced
1/4 cup chopped onion
2 Tbls sliced ripe olives, drained
3 Tbls green goddess salad dressing
3 Tbls ranch salad dressing


In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Divide the salad greens between two salad bowls or plates. Top with beans, half of the tortilla chips and the beef mixture. Sprinkle with cheese, tomato, onion, olives and remaining chips; drizzle with salad dressings.

Taco Salad Bowls

Here's what's on the menu for dinner tonight! It is very warm here today, so the taco salad should be pretty refreshing.

Taco Salad Bowls

4 flour tortillas (8 inch)
1 Tbs chili powder, divided
3/4 lb extra lean ground beef
1 cup match-like carrot sticks
1/2 cup plus 2 Tbs chunky salsa, divided
2 Tbs ligh mayonnaise4 cups torn salad greens
1 large tomato, chopped
1/2 cup shredded Mexican cheese
1/4 cup chopped fresh cilantro


Preheat oven to 425 degrees. Crumple 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp of the chili powder. Bake 6 to 8 minutes or until tortillas are golden brown. (Tortillas will drape over balls as they bake.) Meanwhile, brown meat with carrots and remaining 2 1/2 tsp chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes or until heated through, stirring occasionally. Mix mayo and remaining 2 Tbs salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro. Makes 4 servings.