We recently had a party with a few of our friends. One couple was in charge of dinner plans and made this recipe for all of us.
It was so good, I kept asking what was in it. Finally I just came out and asked what we all knew I wanted to ask: “Can I put this on the blog?” I’ve never tasted anything like it. It’s sweeter than chili, which is good. I don’t love chili. (I know! Weird.) But really, I had two HUGE helpings and licked my plate clean. I may have gone back for thirds if I wasn’t aware that I was out-eating the menfolk.
My friend gave me permission to post this, as long as I gave credit to her mother-in-law, Karen Batt. So thank you Karen! This is an amazing dish that I had for breakfast this morning. Yeah, it’s not a breakfast dish, but looking at the pictures made me want it. Luckily I had some in the fridge. Voila – breakfast!
Hot Taco Salad
This sweet and tangy meat blend makes the perfect taco salad.
- 3 lbs ground beef or turkey
- 1 pkg taco seasoning
- 1 can stewed tomatoes
- 1 ¾ cup ketchup
- 1 can tomato soup
- Brown meat and drain grease.
- Blend stewed tomatoes in blender/food processor.
- Add the rest of the ingredients and let simmer 15 – 20 minutes
- Serve with Fritos corn chips, grated cheese, diced tomatoes, sliced olives, sour cream.
That’s the recipe as it is. When I made it, I only used 2 lbs of beef. It fed my family of 4 for two meals, and then we had plenty to freeze for a later date! This makes an excellent freezer meal! I am told that when you double the recipe, only use FOUR pounds of ground meat, not six.
I put it on lettuce so I could eat it as a salad (with a fork). But I end up eating it half with a fork and half with my fingers.
It tastes good both ways!
What do you think, any toppings you’d add to this?
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