Taco Salad with a Twist

On the note of being conservative and getting as much as you can out of what you have (re-using, recycling, composting, etc.), I love recipes that call for ingredients you likely have on-hand and are flexible enough for improvisation.

All Holly Clegg's book and recipes follow this principle.

This recipe for Taco Salad with a Twist from the Assistance League of the Bay Area out of Houston, Texas, is the kind of recipe that calls for things that are already in the fridge, garden or cupboard. It's quick and easy to make, make adjustments to, as well as take to an impromptu dinner, BBQ, Quinceañera, whatever.

I really like how this taco salad recipe steps it up a notch and calls for some macaroni noodles too.

Taco Salad with a Twist

ingredients

- 2 cups macaroni

- 1 pound ground round

- 1 envelope taco seasoning

- 1/2 cup spice ranch or Catalina salad dressing
- 1/2 head lettuce
- 1 pint cherry tomatoes, cut into halves (or, just pull any type out of the garden - yum.)

- 1/2 cup chopped green onions

- 1/2 cup chopped bell pepper

- 1 cup (4 ounces) shredded sharp Cheddar cheese

- 1 small can sliced black olives, drained

- 1 (11 ounce) can Mexicorn, drained

- 1 (15 ounce) can black beans, rinsed and drained

directions

- Cook the macaroni according to package directions. Rinse the macaroni with cold water and drain. Chill for at least 1 hour.

- Brown the ground round in a skillet, stirring until crumbly. Drain the grease.

- Stir in the taco seasoning mix and salad dressing.

- Let stand until cool.

- Combine the macaroni, ground round mixture and remaining ingredients in a large bowl and toss to mix.

- Serve immediately.

- Guacamole, sour cream, and salsa are optional and preferable!

***Photo courtesy of http://www.beloblog.com/ProJo_Blogs/foodblog/2007/10/taco_salad.htm***