More Cayman Brac Memories and a Taco Salad

Good Monday Morning.  I got all my laundry caught up and my groceries bought yesterday after my week long vacation while Frank mowed down the jungle that was our yard before the rains come back today.

We did find time to relax in the evening and celebrate Cinco de Mayo with a Taco Salad and Margaritas for dinner.

All your favorite taco flavors combined into a Salad.  Seasoned ground beef, romaine lettuce, black beans, tomatoes, avocados, and cheese all topped with a sour cream dressing.  Delicious!

This salad is easy to make and is perfect for a main course meal or you can double the recipe and bring it along to your summer pot lucks to feed a crowd.



I also spent part of the morning going through some more photos of our Cayman Brac vacation to share with you today.  Let's take a look at those first and then I will give you this recipe in a printable format.

This is 2/3 of the best dive team I have had the pleasure to spend time with.  This is Barb and Jucky.  The third divemaster, Frankie, was assigned to another boat this day.

This friendly little guy that I named Gary the Grouper followed us around throughout an entire dive.  He loved being petted and tickled between the eyes.  Here he is getting some love from our friend, Mickey, who is responsible for all of these wonderful trips that we go on.

I can never get enough of seeing Puffers.  They remind me of little puppies, however they, unlike the groupers, are very shy and would never let you get close enough to touch them.

Top side in the afternoon we went for a walk along the beach.  Then Frank and I hung out at the pool while Marissa and a couple of the others went kayaking and snorkeling.

As I write this post, Frank is working on putting together a video that I hope to share with you tomorrow along with a review of one of the books that I enjoyed poolside.  Stay tuned.  In the meantime, do yourself a favor and make this salad for dinner one night this week.  Perfect recipe folks.  Easy peasy and delicious.

#maincoursesalads, #beef, #blackbeans,

Entrees, Salad, Beef

Mexican

Yield: 6 Main Course Servings

Author: Wendy Klik

Taco Salad

All your favorite taco flavors combined into a Salad. Seasoned ground beef, romaine lettuce, black beans, tomatoes, avocados, and cheese all topped with a sour cream dressing. Delicious!

prep time: 20 Mcook time: 15 Mtotal time: 35 M

ingredients:

• 1 lb. ground beef
• 1/2 sweet onion, chopped
• 1 clove garlic, minced
• salt and pepper to taste
• 1 t. oregano
• 1 t. chili powder
• 1/2 c. ketchup
• 1 T. Worcestershire sauce
• 1 head Romaine lettuce, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 2 Roma tomatoes, diced
• 1 avocado, diced
• juice from 1/2 lime
• 1 c. shredded colby jack cheese
• 2 c. crushed corn chips
• 1/4 c. Miracle Whip
• 1/4 c. sour cream
• 2 T. taco seasoning
• 1 T. milk

instructions:

How to cook Taco Salad

1. Place the ground beef and onion in a skillet over med high heat.  Season with salt, pepper, oregano and chili powder.  Cook, breaking beef into crumbles until the onion begins to soften.  Add the garlic and continue to cook until beef is brown and crumbly.  Stir in the ketchup and Worcestershire sauce.  Lower heat and simmer for 10-15 minutes while you prepare the salad and dressing.
2. Combine the lettuce, tomato and avocado in a large bowl.  Sprinkle with lime juice and toss to coat.  Gently fold in the beans, cheese and corn chips.  
3. Whisk together the Miracle Whip, sour cream, taco seasoning and milk.  Stir the beef into the salad.  Add the dressing and toss gently to coat.

Calories
898.37

Fat (grams)
50.12

Sat. Fat (grams)
13.46

Carbs (grams)
79.59

Fiber (grams)
13.26

Net carbs
66.33

Sugar (grams)
14.98

Protein (grams)
36.80

Sodium (milligrams)
1452.26

Cholesterol (grams)
90.96

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