For a speedy supper, prepare the taco meat ahead of time and place it in the refrigerator with the other taco toppings. Then simply reheat the meat, assemble the salad and it’s ready to eat at home or on-the-go.
Many taco meat recipes use store-bought packets of taco seasoning. This recipe uses a homemade spice blend, cutting the sodium in half!
2 teaspoons chili powder
3/4 teaspoon garlic powder
1 teaspoon ground cumin
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/4 teaspoon ground mustard
2 tablespoons fresh chopped parsley
1 pound extra-lean ground beef
1 cup water
4 individual bags tortilla chips, gently crushed
2 cups chopped romaine lettuce
4 medium-size Roma tomatoes, chopped
1/2 cup shredded cheddar and Monterey jack cheese blend
1/2 cup sour cream
*Optional: taco sauce
In a small bowl, combine first 7 ingredients to make spice mixture. Set aside.
In a medium skillet, brown ground beef over medium heat, breaking it up with a wooden spoon or heat-safe spatula. Drain off extra fat. Add water and spice mixture. Cook until thickened.
While the chip bags are still sealed, gently crush chips into smaller pieces. To make a bowl out of the chip bag, hold the bag so the side is at the top. Snip off the top 2 corners with a scissors. Then cut between the two snipped ends. Repeat on each bag.
Add equal amounts of taco meat, lettuce, tomatoes, cheese and sour cream to each bag. (You can also add taco sauce, if desired.*)