1 pound ground beef or ground turkey
1 onion, chopped
1 red bell pepper, chopped
1 packet taco seasoning mix
1 head of romaine lettuce or bag of mixed salad greens
1 cup shredded cheddar cheese
2 medium tomatoes, chopped
1 bag tortilla chips
1 cup mayonnaise
1/2 cup green salsa
1 teaspoon lemon juice
Place one onion on a cutting board.
Slice the onion in half.
Peel back the paper-like skin.
Slice through the middle of the onion.
Make several slices down the onion half.
Now slice the onion down the other direction.
Repeat this process with the other half of the onion and you have beautiful, evenly chopped onions! Now lets start cooking!
Place a large saute pan on your stove, turn it on to medium-high heat and add some olive oil, about one turn around the pan.
Add the onions to the pan and cook until they are soft, 6-7 minutes.
Slice a red bell pepper in half, remove the seeds and make long slices.
When you have the pepper cut in strips, cut in the other directions making bite-size pieces.
Add the peppers to the pan with the onions and stir all together.
Now add the ground beef or ground turkey to the pan, stir all together well. Cook the meat until meat is no longer pink.
Turn off the heat briefly. Remove the fat from the pan. Turn the heat back on to low and sprinkle the taco seasoning over the meat, add 3/4 cup of water, stir in well.
To make the salad, slice the tomatoes.
Slice or tear the lettuce into a large bowl; add the tomatoes and cheese. You can use any kind of cheese you like. We used swiss cheese here. That is one cheese that Megan can have with her lactose sensitivity.
Finally, crunch the tortilla chips over the top.
Here are some ingredients for an optional dressing to put on top;
One cup mayonnaise, 1/2 cup green salsa and 1 teaspoon lemon juice.
Mix all these ingredients together.
To serve your salad, place some of the lettuce salad on your plate, put a scoop of the taco meat on top and ladle some dressing over all.