Taco Salad Recipe

Easy Taco Salad Recipe. Throw all in a bowl. Done!

Easy Taco Salad Recipe. Throw all in a bowl. Ready for tossing. So easy and delicious.

This is a one of the staple recipes in our house. It’s an easy and delicious, no fail dinner recipe that our kids and their friends have always loved. And, this recipe is a great way to use up any kind of leftover taco meat or even chicken or turkey. In fact, I always make it after we’ve had homemade tacos and I just use up whatever is left over from that meal (meat, tomatoes, cheese, onions etc…)  I don’t measure the ingredients at all. I just throw whatever we have leftover in a large bowl, ( as shown in the photo, lettuce is on the bottom of the bowl). If you add a little less onion, or a little more cheese, it’s not big deal. Just throw it in! Make it easy! You’ll have plenty of time left to make an easy margarita.

 

  • 1/2 lb. Ground or Chopped Chicken or Turkey or Beef (if not using leftovers, cook in a pan with 2 teaspoons cumin, 1 teaspoons chili powder, and 1 teaspoon garlic powder, salt and pepper to taste). Or, leftover chicken or turkey pieces. 
  • 6 Cups of Chopped Lettuce (or so).
  • 1/2 Cup Shredded Cheese
  • 1/2 Cup Canned Kidney or Black or Pinto Beans 
  • 1/2 Cup Crushed up Tortilla Chips or Leftover Taco Shells
  • 1/2 Cup Chopped Tomatoes
  • 1/2 Cup Chopped Onion (any kind is fine)
  • 1/4 Cup Salsa (any kind) 
  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Italian Dressing

 

If you are not using leftover chicken or turkey or beef, cook your meat with spices until completely cooked. Drain off the fat.

 

Put everything in a bowl and toss well. Done! When I worked in restaurants, I learned that many restaurant sauces and dressings are often mixtures of different dressings that they have on the line. This dressing using salsa, sour cream and Italian dressing is a good example. 

 

 

 

Italian Wedding Soup

This is a staple in our house and I always make it after Thanksgiving as it’s a great way to use up Leftover Turkey. You can also use Chicken, Sausage or Meatballs.

 

  • Two cleaned Carrots , chopped
  • Two Stalks Celery, chopped
  • 1/2 Onion, chopped
  • 6 Cloves of Garlic, chopped
  • Water or broth to fill up 1/2 to 2/3rd of large pot
  • Cut up Chicken or Turkey (or Whole Meatballs or Sliced Sausage)
  • 1-2 Scrambled Eggs
  • Several  handfuls of Spinach (about 1/2 package but can vary).
  • 1/4 Cup Parmesan Cheese

Bring water to a boil in and add vegetables (except Spinach).

 

Let simmer to make a vegetable broth.

 

Add poultry or meat or sausage.

 

Add Spinach, push down to cover with simmering liquid.

 

When Spinach is cooked, swirl in the Egg and then immediately swirl in the Parmesan.

 

Serve hot.

 

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