taco salad photo courtesy of Good Cheap Eats
I have found a meal that I would gladly eat once a week. It’s healthy, cheap, and totally delicious… and most of the ingredients we have on hand, or they can be frozen easily. I’m in love. =)
For all the details on making really wonderful taco salad, go to this page on Good Cheap Eats… I think Jessica Fisher of Life As Mom is my new favorite food blogger.
For this meal, we load up our plates with: homemade pintos, homemade salsa, a spoonful of sour cream, shredded cheese, a handful of crumbled chips and/or some mexican rice, and some shredded lettuce and green pepper.
Here’s her recipe for homemade pintos. They’re so easy, and the flavor is great after you take the time to season at the end with salt, pepper, and garlic powder. I freeze in 1-2 c. packages, and I double the recipe…
1 pound dried pinto beans
1 onion, finely chopped- (I think mincing it in the food processor and making sure to add all the onion juice is important for the flavor of these beans)
minced garlic- 1-2 t.
Sort through the dried beans, removing any stones or defective beans. Rinse thoroughly. Place in your crockpot insert and cover with at least an inch of water. Allow to soak overnight.
The next day, rinse beans. Add the chopped onion and enough water to cover by about an inch. Cook 8-10 hours on low. Stir in salt and pepper to taste.
We prefer to mash the beans slightly and season to taste with garlic powder.
*If you don’t want to use the crockpot, or if you don’t have 8 hours until serving time, you can cook them on the stovetop. Place beans, onion and water in a large stockpot. Bring to a boil. Reduce heat to a simmer and cover slightly. Stir frequently, adding water if necessary.
(Don’t mash the beans in the water you cooked them in. Take them out and then mash and season them.)
Next up…. homemade salsa….