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Chances are you are [A] reading this wasted from your hellophone while wearing a giant sombrero or [B] at home trying to figure out what on earth you’re going to stuff in your face today. I don’t think I’ve ever done an official taco salad post yet, and with my recent taco salad face-stuffage coupled with the impending awesomeness that is Cinco de Mayo, how could I not?
Another taco salad topping option strays a little far from the conventional side but is oh-so-tasty! The dish really makes my mouth watering and I feel I have to prepare it now and have it soon. I did not celebrate Cinco de Mayo as I was super busy with other stuff going on and I am SO bummed – Mexican food is my favourite! If you have a Cafe Rio near you, you must try their creamy cilantro dressing and then try to mimic it. June 29, 2016 By Emily Hein, RDN, LD Leave a Comment Jazz up your regular dinner salad with a delicious, southern Frito Taco Salad! Nick loves this salad– a couple weeks ago I made a giant batch for his lunches to eat throughout the week.
Now I know Fritos aren’t the healthiest thing in the world, but basically they are a fried corn strip.



I was super lame at flossing my teeth this week!  I think I did it twice.  Ya know, it only takes a minute to do, so why is it so hard to get it done?? I had a veggie egg scramble for breakfast this morning.  1 whole egg+4 egg whites scrambled with onions, peppers and spinach and topped with a little cheese and chopped tomato. We had this for dinner the other night, Taco salad!  The kids all had tacos and I made mine into a taco salad.  Romaine, turkey taco meat, fat-free refried beans, salsa, olives, guacamole, a little shredded cheddar and lite sour cream. But the fact that she’s picked it for her birthday dinner for years and comes home from college to eat it isn’t how I know she loves it!
On a very large platter (or use two smaller ones, just do half of each step on each platter), spread out chopped lettuce. Mexican food (especially taco salads) are one of my favorite things to make at home since you can throw practically anything at it and still end up stuffing your face with deliciousness! She asked if she could help with anything (she’s always so nice that way), so I had her help me drain the fat off the perfectly browned beef. And that we have a long summer of warm summer nights and barbecues where taco salad is the perfect vegetarian bringalong so I will make sure I do that! I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities.


I made the Taco Salad for a Crowd – chopped the cool iceberg, diced the red, ripe tomatoes, cut up the tender avocados, shredded the sharp cheddar, whipped up some dressing and topped it all with cilantro, olives, and sour cream!
We decided to drain it directly into the trash can due to the volume of liquid (probably not the best idea for a lot of reasons…) So I held the pot while she held the lid against it as we tipped it in unison to drain it.
And don’t forget to Share this on Facebook with anyone you know who’s had a kitchen disaster, but hid it from everyone!
You guessed it… those perfect five pounds of beef went careening down into the trash can!
We just stood there staring at the bottom of the black hole (otherwise known as the large trash can full of our dinner).



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