Who doesn’t love a good taco salad? This recipe is so easy and chockful of flavour! I love to add shredded cheese and taco seasoning to the meat!
Recipe Review:
LEVEL OF DIFFICULTY – EASY
Steps: 2
Rating:Easy
Involvement
20 min. prep
Rating: Easy
Ingredients & availability
6 ingredients
All ingredients you can easily find at any grocery store
Rating: Easy
Equipment Required:
Frying Pan
Mixing spoon
Knife
Cutting board
Can opener
The Recipe
Time: 20 min. prep
Servings: 4
Calories/ 1 1/2 cups: ~ 672
Ingredients:
1 pound ground beef
4 cups torn leaf lettuce
1 large tomato, chopped
1 cup canned black beans, rinsed and drained
1/2 cup Catalina salad dressing
4 cups nacho-flavoured tortilla chips
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.
Arrange tortilla chips on a serving plate; top with beef mixture.
This recipe is so easy! Big on flavour and full of healthy & fresh ingredients. I adapted it slightly from Half Baked Harvest’s Super Simple cookbook. I definitely recommend getting salmon fillets from Costco, they are just so juicy and thick! I love Greek flavoured dishes and this one does not disappoint! Give it a try! You won’t be sorry 😉
Recipe Review:
LEVEL OF DIFFICULTY – EASY
Steps: 5
Rating:Easy
Involvement
10 min. prep
Rating: Easy
Ingredients & availability
13 ingredients
All ingredients you can easily find at any grocery store
Rating: Easy
Equipment Required:
Parchment paper
Cutting board
Knife
Mixing bowl/spoon
Measuring spoons/cups
Baking sheets
The Recipe
Time: ~10 min. prep
Servings: 4
Calories/serving: ~ 534 – 636
Ingredients:
1/4 cup olive oil
1 tsp minced garlic
3 tbsp lemon juice
1 tbsp fresh dill or 1 tsp dried
2 tsp paprika
salt & pepper
1 small russet potato
1 small zucchini
4 (6-8 ounce) salmon fillets
1 lemon
feta cheese (for sprinkling)
crushed red pepper flakes
Directions:
Preheat oven to 400F
In a small bowl, combine the olive oil, garlic, lemon juice, dill, paprika, and a pinch each of salt and pepper.
Rip 4 pieces of parchment paper or tinfoil. Lay them flat on a clean work surface. On one half of one packet, arrange one-fourth of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-fourth of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with 2 lemon slices. Repeat with the remaining parchment and ingredients.
To seal the packets, fold the bare half of the parchment over the salmon and fold in the open edges twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 25-30 min.
Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbled feta and red pepper flakes.
