Looking for the perfect weeknight meal then look no further. This meal comes together in under 20 and cost around $15.
A taco kit
One extra seasoning pack
1.2 lbs of 90/10 ground beef
1/2 an onion – diced
1 and half bags of salad mix
1 tomato- diced
1/2 cup of Mayo
1/4 cup of plain yogurt or sour cream
1 cup shredded cheddar cheese
Add a little evoo to a skillet then add diced onions and sauté for 3 minutes. Add ground beef and cook until no longer pink constantly breaking it down. Add 1/2 cup water and 1 1/2 packets of seasoning and continue to cook and break apart.
Cook taco shells according to package then crush up six of them. Add 1 1/2 bags of lettuce to a large bowl. Add diced tomatoes, crushed shells and cheese.
Dressing- Mix Mayo, yogurt, 1/2 packet of seasoning and the pouch of taco sauce.
Add warm beef to lettuce bowl and mix. Serve with as much or little dressing as you want. We don’t use much.
If you haven’t read my bio on the blog then you don’t know that I learned to cook from a friend that’s 25 years older than me and the best cook I know. She has cooked with Martha Stewart and ran a very successful catering company in Massachusetts.
I was I could take credit for this amazing recipe as it’s one of the most requested items. I can’t believe it has taken me this long to post about it. I think I don’t make it often because I hate peeling potatoes.
12 small red, white or combo of both potatoes peeled and diced into bite size pieces- key is not too big or small
3 celery stalks-finely diced
1/4 of a red onion finely diced
4 pieces of cooked bacon- crumbled
2 hard boiled eggs- chopped
Dressing- mix 1/2 cup of Mayo, 2 tablespoons of Dijon mustard, 1 tablespoon of evoo, teaspoon of salt and large teaspoon of lemon pepper seasoning. Mix and set aside
Boil diced potatoes until fork tender. Check after 5-6 minutes of boiling. You do not want them to crumble. If a fork pricks into them smoothly drain and cool.
Once cooled add next four ingredients and the dressing. Mix well and put in the frig for 4-6 hours before serving.
I got the inspiration for this from The Pizza Grille, a local place here in Camp Hill. It’s become one of my family’s favorite meals and I make it often because it takes 15 minutes. I always serve it with a marinated grilled chicken.
Let chicken sit on the counter for a little then grill and let sit again for 3-5 minutes before slicing.
For pizza- rub naan bread with a little evoo then season with Italian seasoning. Top with and Italian cheese blend or with fresh mozzarella and parmigiana cheese. Grill on low until cheese is melted and naan is brown. This happens quick so don’t leave unattended. Check every minute until ready.