Taco Salad

If there's one thing I love, it's Mexican food. Anything with beans, rice, and deliciously marinated meat is my kind of meal. One of the best parts about living in Utah is there are plenty of absolutely, wonderful Mexican restaurants. But, as a college student eating out isn't always an option. So why not make it? This taco salad recipe is easy, healthy, and yummy. I also love how you don't need all kinds of crazy spices, and random ingredients to make this. All in all, it's a great recipe.

Cook time: 10 min. | Prep time: 20 | Serves 4

Ingredients:

1 lb. Ground Beef (preferably lean)
1/2 large onion
1 pkg. of Taco Seasoning
2 cans Black or Kidney Beans (I used one of each)
1 can whole corn kernels
Toppings:
Tortilla Chips
1 head of Romaine Lettuce (washed and cut)
1 head of Red Leaf Lettuce (washed and cut)
2 Tomatoes
2 Avocados
Grated Cheddar Cheese (to garnish)

Directions:

Saute the onion with the raw ground beef at medium high heat. Cook until the ground beef is thoroughly cooked through. You can drain the oil from the ground beef in a colander, though I will sometimes keep it for flavor.

Put the ground beef back into the pan and on the stove on medium heat. Add the taco seasoning and mix (Sometimes I will only add half a package if it looks like it will be too much). Add the beans, draining only one can. Drain the corn then add to ground beef and beans. Let the ground beef mixture simmer for about 10 minutes before serving.

While the ground beef mixture is simmering cut and wash the lettuce. Chop the tomato and avocado and grate the cheese. Serve everything separately with the lettuce, tomato, avocado, and cheese as toppings.