Taco Salads

This time of year we have a lot of lettuce around Stoney Acres.  We love growing our own lettuce and it is taste so superior to the store bought variety that we have almost totally quit buying lettuce from the store.  This is another crop we have decided we will just eat in season.

But when we have big surges in one type of crop we have to get creative with how we use them.  Tonight we made homemade taco salad.

We even make the taco bowls by hand.  We found that a little spray of olive oil in a stoneware bowl with a taco shell gives you a great taco bowl to eat your taco salad in.  Just form the bowl in something you can put in the oven.  Bake for around 8 minutes at 350 and you have instant taco bowls that haven’t been deep fried in oil!

Tostada mix

2 cans of fat free refried beans

1 can of tomato sauce (8 oz)

1 envelope of taco seasoning

1 pound of fried ground beef

1/2 cup water

Mix everything up and warm it up on the stove top.  Or if you would like to have this ready for you when you get home from work, mix it all up and put it in your crock pot and cook on low for 4-6 hours.  This makes the meat really tender and delicious.

Add some home grown lettuce, tomatoes, salsa, olives, cheese, sour cream, what ever you like.  Put it all in you taco bowl and enjoy.

This is a quick and easy dish to make and our kids love it (especially the taco bowls)

Be sure to check out what others are doing with their harvest at The Gardener of Eden and Thursdays Kitchen Cupboard



  1. Robin May 24, 2012 2:40 pm Reply

    Boy that looks great! “The Italian” would absolutely love these! Thanks for sharing!


  2. Dave May 24, 2012 3:06 pm Reply

    We love taco salads, and chalupas as well. It makes a meal for me!


  3. Julie May 24, 2012 7:58 pm Reply

    I love your technique to make taco bowls without frying. I will definitely have to try this!


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