One of my favorite quick and easy go to meals is a taco salad. So easy to throw together, with or without meat, add beans and rice if you want and have time. Otherwise, it is as quick as 20 minutes start to finish and on the table.
This time I made my taco salad with Mexican blast spice blend that was part of my Foodie Pen Pals box this month. You can read all about it here on the 30th when the reveal is posted. Otherwise I normally use my own Taco Seasoning Mix.
Romain lettuce, torn into bite size pieces
1 lb lean ground beef
1-2 TBSP taco seasoning
1 can kidney beans, rinsed and drained
4 sweet salad peppers, diced
4 green onions, diced
1/3 cup water
In a pan add your ground beef, seasoning and water. Break down the meat and cook until done. Now add the beans and stir well. Cook until the beans are heated through. Lastly add the veggies. I don't like mine mushy so they are not left in for long. I cook them until they start to get tender but still have some stability to them.
Top the lettuce with the meat/bean mixture. Sprinkle with shredded cheese, sour cream, guacamole, salsa or whatever else you like. Sometimes I serve this with saffron rice.
I used to add fresh or frozen corn to the mix but am cutting out GMO foods.