Don’t hate me, y’all. It’s not that I dislike football. It’s just…I don’t really *like* football. I mean, I’m all for butt-slapping the next guy but for seven months?? C’mon. It’s a long season and I think what annoys me most about it is the amount of chit-chat over throwing and catching a ball. Like, I could never be a football announcer person. I would be happy to make commentary about the shirtless dude wearing a cheese wedge on his head while doing what looks strangely like some sort of tribal dance. Otherwise, leave me out of it.
Now, that’s not to say there aren’t things that I do enjoy about football time, in general. Like, the food. Football food is fantastic. You let me stuff my face and I’ll sit through ten hours of repetitive torture (wink, wink). I have to say that I think a good taco salad is the best thing about football season and I have a fab recipe that will leave you ready to watch all that butt slapping with joy!
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What You’ll Need for a Butt-Slapping Good Taco Salad
I promise. You make this taco salad and you’ll be butt-slappin’ up a frenzy! Great for parties. At least, I assume it would be. I…don’t throw parties. But with this recipe, you can! For this fresh and flavorful salad, you will need:
- 1 lb. ground beef
- 1 package taco seasoning
- 1 28 oz. can enchilada sauce
- 1 15 oz. can kidney beans
- 1 15 oz. can black beans
- 1 tomato, diced
- 2-3 green peppers, chopped
- 1 onion, diced
- 2-3 cups shredded cheddar
There’s little chance of messing this up. Honestly, if I can throw this together in ten minutes, you can do it in seven. Once you’ve gathered all the necessary yummies, get ready to brown that burger! If you’re a vegetarian or are looking for a meatless option, leave this step out. We’ll double up the beans, later.
Once the burger is perfectly browned, drain the excess grease and pour into the bottom of a 9×13 pan. Spread the meat evenly over the bottom of the pan and set aside.
Heat the beans (don’t drain ’em, we want that juice!) in a saucepan over medium heat until heated through. Once the beans are hot (that feels odd to type), remove from heat and pour over the ground beef. Looking for a veggie only salad? Double up the beans and use them as the first layer. I made two pans — one with beef/beans and one with a bean only base.
The Best Thing About Football Season? Cheese! …errr…Taco Salad…
Now, it’s time for a light layer of cheese. Or, a heavy layer. Whatever. If you love the cheese, pour a whole bag in there — who’s going to judge you? Not me, friend. Not me.
Once you’ve unloaded the cheddar, it’s time to add all those crunchy, fresh veggies! Like veggies that aren’t included in my list? Add ’em. There are zero rules, here. I love adding extra peppers and if you’re a fan of spice, jalapeño pepper slices would be a fantastic addition, too. As you’re chopping those veggies, heat the enchilada sauce and taco seasoning in a saucepan over medium heat until heated through.
In my opinion, it’s the sauce that makes this recipe superb. So, if you’re a fan of sauce, you can always add an extra can to make it super saucy (like me!). Once the sauce is heated through, go ahead and pout it over top all the delectable layers!
All that’s left to do is to add one more thin layer (or, you know…more than that) of cheese and serve it all up immediately. Don’t worry, this dish won’t last long! When you invite your friends and family over for a butt-slappin’ good time, you just tell them that you’ve discovered the best thing about football season is this here taco salad and share the recipe! Until next time, peace, love, light, & extra cheese! Check out another delicious summer to fall recipe, here!
