Taco Salad

We did taco salad last night. It literally took me 10 minutes to make. Just brown 1 lb. of ground beef and add a packet of taco seasoning. I put corn, black beans, salsa, cheese, ground up nach chips over the lettuce for the salad part. And our daughter loves the ground beeef, beans, and cheese.

[from Mollie]

Flatbread Tacos

1 can buttermilk biscuits

1 lb. ground beef
1 can pinto beans, rinsed & drained
1 can diced tomatoes, undrained
1 envelope taco seasoning
1 tbs hot pepper sauce
½ cup diced onion
2 tsp ranch salad dressing mix
1 tsp lemon juice
1 cup sour cream

Optional: shredded lettuce, cheese, sliced olives



*Mix the sour cream, lemon juice & ranch mix together and chill until served.
*Brown the ground beef, drain; add the taco seasoning, tomatoes & beans and heat through.
*Meanwhile, roll out each biscuit into a 6 inch round. In a small nonstick skillet, cook each biscuit over medium heat for 30-60 seconds. NO COOKING SPRAY! Dry pan. You want brown spots but not burned. Keep warm.
*To serve, spread each flatbread with sour cream; top with meat mixture and sprinkle with desired toppings.

[from Doodiebug30]

Fish Tacos

Fish Tacos
4 cups slaw mix
½ cup thinly sliced red onion
¼ cup light mayo.
Most of the zest from 1 lime
3 tbs. fresh lime juice
2 tsp sugar
6 frozen battered fish fillets
8 taco shells




*Toss coleslaw mix, onion, mayo, sugar, zest and juice. Leave at room temp.
*Bake fish fillets at box directions. Approx. 25 minutes.
*Break fish into chunks. Spoon into warmed shells and top with coleslaw.
**Serve with Knorr Mexican Rice. I also add corn to our tacos. YUMMY!!

[from Doodiebug30]