Tacos are a great warm-weather food with fresh tomatoes and crisp, cool lettuce, but I think the best thing about them is the taco salad made with leftover taco meat the next day. Heat it with some kidney or black beans and mix with lettuce, the leftover taco shells or tortilla chips (crushed slightly), a chopped avocado and tomatoes. Serve it with a side of sour cream (or plain Greek yogurt if you’re feeling healthy) and another of salsa.
I combine the following ingredients and store the mixture in a glass container where it’s available for tacos anytime. It is much cheaper than those little packets you buy:
- ¼ cup dried minced onion flakes
- 4 tsp. cornstarch
- 3 T. salt
- 4 T. chili powder
- 3 tsp. cumin
- 1 ½ tsp. dried oregano
- 3 tsp. dried minced garlic
- 3 tsp. hot crushed red peppers
- 2 tsp. beef bouillon
Two T. equal one commercial package.