Friday Night Dinner~ McPeak Taco Salad

McPeak taco salad, named so for the friend who taught me how to make this, is a family favorite. 'Taught' is a fitting word here because she didn't write the recipe down for me, she just told me what she did. It's that easy of a recipe. And easy is what we like in our house on Friday nights for dinner, actually quick and easy. Let me just add another adjective: versatile. This is an easily adapted recipe once you learn the basics. It is like 1~2~3.

Versatility Tips~

*Use ground turkey or another meat besides beef. This salad is so flavorful that any meat that doesn't have a strong flavor itself could be substituted for the beef.

*Go meatless. Skip the meat and add beans~ pinto, kidney, black. You name the bean.

*Try a variety of onions. The red onion gives this salad a nice little spice, but add a bit of sweet with Vidalia or do a combination. Sweet and Spicy Taco Salad!

*Add more veggies. Corn would be easy, even in the winter; just use a small handful of frozen corn. What about chopped bell peppers? The garden's the limit.

*Use a different cheese, perhaps pepper jack.

*Try some other herbs and seasonings. Cilantro would be terrific. Or some fresh roasted garlic.

*I found this dressing and would love to try it on this salad~ Creamy Cumin Lime Vinaigrette.

I'm beginning to drool. Happy Eating!

McPeak Taco Salad
1 c real mayo
1 c salsa {use your favorite}
2 lb ground beef
ground cumin, to taste
chili powder, to taste
salt and pepper, to taste
2 c shredded cheddar cheese
1 head romaine lettuce, chopped and rinsed and dried
1 head red leaf lettuce, chopped and rinsed and dried
1 small red onion, chopped
1 bag tortilla chips {recommend Doritoes nacho flavor}

Put mayo and salsa in a jar; shake to combine. Refrigerate until ready to serve.

Place ground beef in large skillet. Season with cumin, chili powder and salt and pepper. I use about 1/2 tbsp cumin, 1 tsp chili powder, 1/2 tsp salt and 1/2 tsp pepper. Season according to your taste. Cook the ground beef. Drain and return to pan to brown nicely. Remove from heat. Top with shredded cheese. Cover with lid; cheese will melt while working on next steps.

Place lettuce in large bowl and sprinkle with chopped onion. Take chips out of bag and crush, using hands, over top of salad. When ready to serve, top with ground beef and melted cheese. Drizzle with dressing {salsa~mayo combination}. Lightly toss.

No need to measure the mayo or salsa. Just fill a 16 oz canning jar halfway with salsa and top with mayo. Shake to combine.

Any tortilla chips can be used to top the taco salad but nacho flavored ones are a favorite in our house.

Prepare all the ingredients ahead of time and keep separate in the fridge. When ready to eat, heat the meat, assemble salad and top with dressing. This way it can be enjoyed anytime.