Dinner on Wednesday night was supposed to be sushi rolls, but I chose to move those to Thursday night.
So, instead I threw together some things I had on hand.
I had a bunch of lettuce leftover, a pound of ground beef in the freezer, and a ton of tortillas.
We ran down to Costco after Devin got off work, and I bought some Tillamook Vintage Sharp White Cheddar, organic tortilla chips, organic salsa, and some Mont Chevre cheese.
2 large garlic cloves, minced
1/2 large onion, diced
4 green onions, greens and whites chopped and separated
1 pound lean ground beef
8 cups torn lettuce*
1 avocado, pitted and sliced
3 T chili powder
Pinch of cayenne pepper
1 1/2 cups shredded Tillamook Vintage Sharp White Cheddar
Sour Cream or non-fat plain yogurt
Saute onion and lower part of green onions, and whites of green onions, in cooking oil until they become translucent.
Add in the garlic, and cook for another minute.
Crumble and brown the ground beef.
Season with the chili powder and cayenne pepper.
After the beef is cooked through, turn off the heat and remove the pan.
Let it cool slightly.
Serve the beef on top of the lettuce (2 cups per serving), with salsa, sour cream/yogurt, cheese, green onion tops, and avocado.
* I used anuenue lettuce, a butterleaf type of lettuce. I also had some watercress leaves mixed in. Use a sturdy lettuce type like romaine or butterleaf. I do not promote iceberg lettuce because of its lack of nutritional value.
A last minute, throw it together meal, can be super tasty if you’re creative and have a few staples around.
If you have a summer salad to add to a list of other refreshing salads go here to the Summer Salad Carinval.