Love My Husband Taco Salad

Show your husband how much you love him even when you throw the simplest things together for din-din! :)

16 oz red kidney beans
1 lb ground beef
1 tsp ground cumin
1 Tbsp paprika
1 Tbsp dried cilantro leaves
1 tsp chili powder
¼ tsp cayenne pepper
½ tsp black pepper
8 oz can tomatoes
Cornstarch for thicken (optional)
1½ cup sour cream
2 cups shredded lettuce
½ cup chopped onion
¼ cup slice black olives
1 cup chopped tomatoes
½ cup shredded cheddar
6 6-inch corn tortillas
Oil for cooking


Cut corn tortillas in quarters to make chips or if you want to get really amorous you can take kitchen scissors and cut heart shapes out of the tortillas. Heat oil over medium high heat and cook the tortillas 1-2 minutes per side. Remove and drain on paper towels. Sprinkle with seasoning salt (if desired). I mixed a combination of celery salt, garlic powder, onion powder, chili powder and paprika to sprinkle on mine. Cover cooked tortillas with a paper towel and set aside.

In large skillet brown the ground beef and drain grease. Add tomatoes with juice, cumin, paprika, cilantro, cayenne, black pepper and stir well. Bring to a slow simmer. Thicken with cornstarch if needed. Only use ½ tsp at a time as it will thicken fast.

Gently fold in beans. (Most people would say drain the juice from the beans…I keep it because I use my homemade beans and I think it adds more flavor.) Cook for about 5 more minutes or until heated through.

Spread chili bean mixture on bottom of glass pie plate. Top with sour cream. Cover with shredded lettuce, onion, tomatoes, shredded cheddar and olives. Serve with homemade tortillas, a side of guacamole and salsa.



© Crackerberries 2009