April 30th, 2012

Taco Salad

Taco Salad



We have two milestones coming up in our family next week.  First and foremost, my son just recently completed all of the requirements to become an Eagle Scout, and we are going to be holding his Court of Honor this coming Sunday.  In case you aren’t too familiar with the Boy Scout program, the Eagle Scout is the highest rank attainable.  In order to earn this award, a boy scout must meet a number of requirements before his 18th birthday.  The main requirements involve leadership responsibilities, planning and completing a community service project, and earning at least 21 merit badges in areas such as first aid, camping, emergency preparedness, and personal fitness. The service project that my son chose to do was collecting items for hygiene kits, assembling the kits, and then donating them to the Community Action Services and Food Bank here in Provo.  The food bank distributes the kits (and food) to people in need.  The donations that my son collected, and the work done by him and other scouts who helped on his project, resulted in a total of 257 hygiene kits being donated to the food bank.  Each kit contained a bar of soap, a washcloth, a toothbrush, toothpaste, and a comb.  Here is a picture of my son unloading the boxes of hygiene kits at the food bank and a photo of the Eagle Scout medal that he will be receiving on Sunday.

    

I highly recommend the Boy Scout program for not only boys, but also adult volunteers.  I served as a Cubmaster several years ago when my son was younger, and I thoroughly enjoyed it.  It’s not only a lot of fun, it teaches boys responsibility and a lot of great skills that they will use throughout their lives.  When talking about becoming an Eagle Scout, my son recently said, “Mom, you can put that on your resume!”  That’s true, and he’s also in really good company.  Famous Eagle Scouts include former President Gerald R. Ford, astronaut Neil Armstrong, and film director Steven Spielberg.


The other milestone in our family is that I’m going to be turning fifty next week.  My best friend, who is several years younger than me, keeps reminding me that “fifty is nifty” but my youngest daughter likes to refer to my age as “half a century!”  I still feel like a college kid myself.  Where did the time go?


The Taco Salad recipe I have for you today is one that my mom used to make for us when I was a kid.  It’s one of those recipes that is good enough to withstand the test of time, and I think the only changes I made to it over the years were to add more beef and to switch out the regular onion for green onions.  In addition to those items, you’ll also need lettuce, kidney beans, tomatoes, cheddar cheese, avocados, tortilla chips, black olives, 1000 Island dressing, sour cream, taco sauce, and salt.  Cook the ground beef in a saucepan until brown, breaking it up as it cooks.  Drain the fat.  Add the kidney beans and salt to the ground beef and heat through.

Meanwhile tear the lettuce into bite-sized pieces and place in a large bowl.  If your head of lettuce is rather large, don’t use all of it.

Chop the tomatoes, green onions and avocados.  Drain the olives.  Add the vegetables to the lettuce bowl.

Gently break up the tortilla chips while they are still in the bag, but don’t make them too small.  I usually use more than half of a 13-ounce bag, but just play it by ear and use what looks good to you.  Add the tortilla chips, the ground beef mixture, and the cheese to the large bowl.

Toss gently.

Taco Salad Serve with 1000 Island dressing, sour cream, and taco sauce.

Taco Salad

Posted under Main Dishes, Mexican, Salads

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