Taco Salad

A favorite of mine since childhood, Taco Salad is a perfect dinner for summer nights when it’s too hot to do any significant cooking.
Those store-bought packets of taco seasoning are fine. But, I like to control the salt and spiciness… and skip the additives, who needs ’em?

Taco seasoning:

• 1 Tbsp chili powder
• 1 tsp paprika
• 1 tsp onion flakes
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp dried oregano
• Pinch cayenne

Combine in a small bowl. Or, multiply the batch and keep it at the ready in a small glass jar any time you want to make taco-flavored anything.

• 1.25 lb ground beef
• 14.5 oz can diced tomatoes*
• 14.5 oz can black beans
• 2 cups frozen corn
• 2-3 green onions, thinly sliced
• 1/4 cup chopped cilantro
• Salt and pepper to taste

• Romaine lettuce
• Red cabbage, sliced
• Olive or avocado oil
• Juice of half a lime
• Salt and pepper
• Shredded cheese
• Sour cream
• Salsa or hot sauce if desired
• Tortilla chips

*About the tomatoes: During that brief period of summer when garden or farm-fresh tomatoes are available, ditch the can and stir in a cup or two of chopped fresh tomatoes, at the end with the green onion and cilantro.

In a large saucepan, brown ground beef until no longer pink. Drain off any excess fat (I like to leave a Tbsp or two for flavor.) Stir in spice mix, and drained tomatoes. Cook and stir for a minute or two. Remove from heat, and stir in beans and corn. Season to taste with salt and pepper.

Combine lettuce and cabbage in a large salad bowl. Toss with oil, then add lime juice and toss again. Season to taste with salt and pepper.

Back at the beef mixture, stir in cilantro and green onions. Assemble individual servings: Salad, beef mixture, cheese, sour cream, sauce. Top with crushed tortilla chips.

For a potluck, arrange in a similar manner in a shallow vessel that will make it easy for diners to scoop a serving with all the goodies, with chips in a separate bowl. Or consider keeping the toppings separate to add to individual taste.