- 1 Taylor Farms Shredded Green Leaf Lettuce
- 2 Tbsp Olive oil
- 1 lb ground beef
- 1 white onion, diced, divided
- 1 packet taco seasoning
- 2 red tomatoes, diced
- Grated Mexican Cheese
- 1 box large taco shells
- Sour cream
- Hot sauce
- In a heavy bottomed skillet, heat oil on medium high heat. Add half of the diced onion and sauté until softened. Add ground beef and break up with a wooden spoon, browning until cooked through. Add taco seasoning and stir until thoroughly mixed. Add a half cup of water and reduce heat to low. Simmer until liquid is absorbed, about 10 minutes.
- Divide beef between taco shells and top with tomatoes, white onion, green leaf lettuce, Mexican cheese, sour cream and hot sauce.
Beyond the Taco: Shredded Lettuce to the Rescue
Sure, we all love tacos. But what if you’re in the mood for something else with Taylor Farms Shredded Green Leaf Lettuce? We say: go where your heart leads you.
Similar to the friendly taco, the tostada has carved out a niche of its own, basically as an unfolded taco. Use the Simple Weekend Taco Night recipe, but instead of taco shells, use tostada shells or fry corn or flour tortillas yourself in an oiled skillet. With the open-faced nature of the tostada, you’ll find it even easier to pile on your favorite ingredients.
Want to simplify even more? Replace taco shells with flour or corn tortillas, fill them with your favorite ingredients, and roll them up. Drizzle hot sauce and sour cream over the top. You may even consider adding black olives for this one.
A mostly healthier option thanks to the high vegetable-to-other-toppings ratio, the taco salad may require the entire bag of Taylor Farms Shredded Green Leaf Lettuce for each person. Grab some handy taco salad shells and fill them with the shredded lettuce, then add your ingredients on top. Many like to spruce up this dish with black beans or pinto beans, avocado, and Cotija cheese for a luxurious restaurant-style experience.