It appears I’m always running behind – from current fashion trends to food-centric holidays with Cinco de Mayo being no exception. If you find yourself scrambling for something quick and easy to serve, this might be the recipe for you – but first, I’m going to share a bit of our recent trip The Professor and I took with a few of our Sabra Tastemaker friends.
For me, New York City has always been a place of adventure and excitement as well as a healthy dose of fear and trepidation; adventure and excitement in its diverseness, theater, museums and food. Fear and trepidation in the sheer size and closeness of buildings as well as the hordes of people; and as a girl living in the country, I have yet to articulate the traffic situation in New York. All I can say is that those of you living and driving in New York – you are brave, brave souls.
The purpose of this trip was to learn about Sabra’s Greek Yogurt Dips – and since I’ve been known to polish off an entire tub of Onion Dip in one sitting (we’re all friends here, right???), I feel I have some serious street cred when it comes to quality dips. What I was surprised to learn is that every variety of Sabra’s Greek Yogurt Dips is made in one plant – even the yogurt – which means you receive the freshest product available. We also sampled a brand new flavor to be released in the next few months: Ranch. I predict it’s going to be the biggest seller in this line – it is fantastic.
Back to this taco salad; The Professor and I cook together nearly every night but sometimes, just like everyone else, we’re exhausted by the end of the day and we haven’t given a thought to what we’re having for supper. Those are the days we take cheats and pull together something with pre-packaged foods while still trying to keep it a little healthy but above all, great tasting; this is one of those dishes. Yes, Sabra Greek Yogurt Dips are obviously perfect for dipping: chips, veggies, meatballs and the like – but we used the Crisp Bell Pepper Dip to top this taco salad in lieu of the usual sour cream.
And you know what? It’s really good!
Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
NOTE: This really isn’t a ‘recipe’ but rather a gathering of ready-made ingredients and assembling; the truth is that we really like this salad – the ‘dressing’ of crisp bell pepper dip adds tang and crunch. Using salsa means everything comes together in about 15-minutes but you can certainly add your own black beans, corn, onions, etc. And with the warm weather finally here, this salad will be in regular rotation at our house – we would even serve this to guests.
TACO SALAD WITH CRISP BELL PEPPER DRESSING
Makes 4 Salads
- 1 lb ground beef (can sub chicken or turkey)
- 1 14-ounce container Sabra Southwestern Style Salsa
- 4 cups romaine lettuce (or other crunchy-type lettuce)
- 2 cups corn tortilla chips (approx)
- 2 avocados, halved, scooped and cut into chunks
- 4 green onions, thinly sliced
- 2 Tablespoons queso blanco cheese, crumbled
- 2 Tablespoons Sabra Crisp Bell Pepper Greek Yogurt Dip
- Limes to squeeze (optional)
- Brown ground beef (or chicken or turkey) in a large skillet over medium heat, breaking up into small pieces until meat is no longer pink and cooked through; add salsa and a pinch of salt and pepper
- Divide lettuce into equal portions and top with equal portions of the meat/salsa mixture; place corn chips around the perimeter of each dish
- Cut avocados in half, scoop halves into chunks and add to salad, then green onions and cheese
- Top with Crisp Bell Pepper Greek Yogurt Dip, squeeze a bit of lime juice over the top and serve – margarita optional!