Tag: dinner recipe

Dinner Lunch

The Best Weeknight Taco Salad, Easy

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I started making this Taco Salad recipe about 8-10 years ago because I was missing the “Tacos in a Bag” I would get a high school football games. I love that its so quick and simple to make and you can add in whatever toppings you like.

Now I will argue that my recipe is a little more healthy, but the tacos in a bag are so fun and great for a crowd! It’s great for kids to be able to make their own and add what they like and be able to pick their favorite chips to go inside.

I love making this Taco Salad recipe the night before my husband’s shift, because I can have leftovers. This makes for great leftovers for lunch at work the next day or again for dinner.

Taco Salad for an easy weeknight dinner.

Easily turn this recipe to tacos in a bag, just by using snack size chips and adding in your ingredients. This would be great for any kids party, a sleepover, or and easy camping meal with less cleanup.

Don’t have snack size bags but still want the tacos in a bag? Try these paper snack bags that are recyclable!

I know I have been talking a lot about tacos in a bag than about Taco Salad. But the salad is definitely my favorite way to enjoy in on a weeknight. This recipe is just based off of the tacos in a bag because they were one of my favorite snacks. This way is just more dinner friendly because it’s more veggies and still delicious.

The Best Weeknight Taco Salad, Easy

Blaire
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 pound ground beef lean
  • 1 package taco seasoning
  • 1 head romaine lettuce rinsed and chopped
  • 1 cup cherry tomatoes rinsed and cut
  • 2 tablespoons red onion finely chopped
  • 1 cup old cheddar cheese shredded
  • sour cream for topping
  • hot sauce for topping
  • 1 bag Doritos or Fritos
  • 1 avocado finely chopped

Instructions
 

  • Brown your ground beef in a nonstick skillet, once cooked all the way through, drain off the fat
  • While your beef is coking, prepare your veggies by rinsing and chopping everything you would like to add
  • One beef is cooked and you have drained the fat, add in the seasoning packet and finish cooking according to the instructions.
  • Add everything to a bow, mix and enjoy!

Also try my Copycat Freshii Bowls for a healthy weeknight dinner.

If you try any of my recipes please let me know and tag me on Instagram because I would love to see it.

Dinner

Easy Mongolian Beef Recipe with Rice

April is almost here and it is snowing again here in Canada so we were craving some comfort food. An easy Mongolian Beef recipe with steamed rice sounded perfect. This recipe only takes about 30 minutes including prep so it’s great for a weeknight meal.

Because Mongolian beef is not typically spicy, you don’t have to add the red pepper flakes. It depends on preference, but either way, you can’t go wrong!

Easy Mongolian beef recipe with rice

Ingredients

  • 1 Pound of stewing beef or flank steak cut into bite sized pieces (about 1-1.5 inch cubes)
  • 1 Tablespoon fresh ginger, grated with a Cheese Grater
  • 3 cloves of garlic pressed with a Garlic Press
  • 1/2 Teaspoon of red pepper flakes (optional)
  • 3 stalks of green onion chopped into 1/4-1/2 inch pieces
  • 1/3 Cup of low sodium soy sauce
  • 1/4-1/3 Cup of brown sugar (depending on how sweet you like yours, I used 1/4 cup)
  • 1/3 Cup of water
  • 1/4 Cup corn starch
  • 4-5 Tablespoons of Canola or Vegetable oil
  • Sesame seeds for topping
  • Steamed rice for serving

Directions

  1. Heat 1 Tablespoon of canola oil in a deep pan over medium-low heat, add your garlic and ginger and cook until fragrant (30-60 seconds). Watch carefully and don’t burn your garlic.
  2. Add your soy sauce, water, brown sugar and red pepper flakes to a bowl or Glass Measuring Cup and Whisk to combine. Add to pan and simmer on low for 10-12 minutes making sure not to burn. (Remove from heat if finished before beef)
  3. While your sauce reduces, coat the beef with the cornstarch, using less if needed, just make sure to coat evenly.
  4. Heat about 4 tablespoons of canola oil in a large pan on medium/ medium-high heat and add your beef. Let cook for about 3 minutes per side. (This splatters quite a bit so a mesh Splatter Screen is super helpful)
  5. Add your beef (drained of excess oil) and green onions to your sauce mixture and toss together.
  6. Serve over steamed rice and top with more green onion and sesame seeds if desired.

This recipe has been adapted from the site linked below.

P.F. Chang’s Mongolian Beef Copycat Recipe