This is a meal we had on a regular basis when I was growing up. Â However, it started out being called “Taco Salad”. Â I have given it a new name because using lettuce as a garnish didn’t really constitute a “salad”. Â The way we eat it resembles more like nachos. Â In the past, I have also added beef broth and had this as a soup, or you can serve it like a chili. It is really a versatile and comforting meal…and it makes a lot which is good for freezing.
Ingredients
1 lb ground beef
1 pkg taco seasoning
1 14 oz can Rotel Mexican (with lime juice and cilantro)
28 oz mild red enchilada sauce
2 cups corn (I like frozen, but you can use canned)
1 15.5 oz can pinto beans, drained & rinsed
1 15.5 oz can black beans, drained & rinsed
1 15.5 oz can red kidney beans, drained & rinsed
- Topping Suggestions
Tortilla chips
Sharp cheddar cheese
Iceberg lettuce
Sour cream
Green onion
Directions
- In a large pot, brown and drain ground beef
- Season meat with the package of taco seasoning
- Add Rotel, enchilada sauce, corn, and beans
- Simmer for approximately 20 minutes until heated through
- Serve over chips with toppings of your choice
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