Taco salad, the semi-homemade way!

Taco Salad
Makes 4-6 servings



After our last class of the semester, my friend Kathryn and I decided to hang out. We ended up watching Far and Away, which is a great movie to watch when you haven't slept in two months. Honestly, it's a good movie, if you like Tom Cruise and Nicole Kidman, with Irish accents. Anyway, Kathryn made us taco salads for dinner, so I was inspired to write a quick recipe.

If you love Mexican food and simple recipes, this one's for you!

Ingredients:

• 1 bag yellow corn tortilla chips
• 1 bag corn tortilla chips with chili and lime seasoning (optional)
• 1 pound ground turkey (or your favorite meat or tofu crumbles)
• 1 box (4 serving-sized) Spanish pilaf
• Note: you can use whatever rice you have and a packet of taco seasoning instead.
  
• 1 - 5.3 oz container of FAGE Total 0% Greek Yogurt (or sour cream)
  
• 1 scallion, chopped into small pieces
• 2 small tomatoes, chopped into 1/4 to 1/2 inch pieces
• salt and pepper
• cheese, whatever kind you like - I used a blend of cheddar and Monterey, shredded
  

Directions:

1. In a shallow pan or skillet, brown the turkey, meat, or tofu, on medium high heat, until it is cooked through. Add salt and pepper to taste. You can add red chili flakes if you like. Set aside.
   
2. If you opt to use Spanish pilaf, cook it according to its directions or mix the rice with the taco seasoning packet and set aside. (You can opt to not use rice entirely and add the taco seasoning mix directly to the meat instead, depending on what you want to eat.)
3. Assemble your taco salad by adding chips to your (microwaveable) bowl, then add a scoop of rice, then a scoop of meat, add some tomatoes, and sprinkle on some cheese. Place bowl in microwave for 30 - 60 seconds until your cheese is melted. Then add a dollop of FAGE or sour cream and top with a few slices of scallion.
4. Enjoy deliciousness.
   

Here's a close up:



Enjoy,

the cooking herb