Taco Salad

I happen to have lots of wonderful tomatoes on hand this week. I also found 80/20 ground beef at the grocery store at a really good price. It was already on sale for 2.69 pound, but then this package also had a $2 off coupon .... so I paid under $5 for two and a half pounds of ground beef. So what better to make with tomatoes, corn and ground beef than a taco salad?

ground beef (I used a 2.5 pound package, but had lots leftover)

2 large tomatoes

2 large onions (I used Vidalia)

1 bell pepper

2 ears corn

salad greens

tortilla chips

taco seasoning (in a packet or from a jar)

2 limes

cilantro

garlic

Brown the beef in a pan. Using a spoon, drain off the fat. Mix the taco mix with about 1/2 cup of water and stir into the beef. I also added a few cubes each of garlic and cilantro. Dried cilantro would work just as well. Roll two limes on the counter before juicing them over the beef:

Peel the two onions. Cut off the ends, cut them in half, and then slice into half moons. These go into another pan (following a splash of oil):

Stir frequently. Remove the browned onions to a bowl.

Turn the heat back up on the pan. Cut the kernels off the two ears of corn (a light sawing motion with a serrated knife seems to work well). Throw them in the hot pan just long enough to warm and give a touch of color:

Meanwhile wash your salad greens. Wash and cut the tomatoes and bell pepper.

Have another veggie you want to add? By all means chop it up! Jalapenos, olives, shredded carrot, cucumber, zucchini, canned beans ... all would be lovely additions to the party. I used guacamole, sour cream, shredded cheddar and salsa as toppings. If you happy to have a cherry tomato, it makes a great "cherry" for your fiesta sundae.