Long time, no recipe... am I right?
After our trip to Chicago, I'd had (more than) enough carbs. Pizza, garlic bread, hamburger buns, more pizza, sugary alcoholic beverage goodness. Needless to say, I honestly couldn't stomach the idea of more carbs in my life.
I've been going low carb ever since. And I honestly feel so much better. No joke. Granted, looking french fries in the face and saying, "NO!!!1!!" hasn't been the easiest thing ever. And I've been craving enchiladas like something fierce. But I do feel much, much better. Go team.
As a born and raised Texan, I'm fully aware this salad doesn't meet the typical "taco salad" requirements. But it's really, really good. The perfect mix of salty, savory and just plain good. Just try it -- without dressing. I promise, you won't need it.
And if it tickles your fancy, add some sauteed onions. I usually do, except I used them all earlier this week. It's good either way. Promise.
Not Your Average Taco Salad
2 cups baby spinach, chopped
1 slice bacon, cooked and chopped
1/3 lb ground beef
cheddar cheese, grated
1. In a nonstick skillet over medium/medium high heat, brown ground beef and add taco seasoning as directed by package. Simmer until done.
2. Combine ingredients in bowl, adding cheese and guacamole as desired. Serve immediately.
Makes one serving.