So, I’ve been failing miserably getting this blog up and running, so here’s the first shot. Shawn and I had Taco Salad last night for dinner, so here’s a simple, tasty, stick-to-your-ribs salad.

1 chicken breast cubed into one inch cubes

1 cup of beans (can be pinto or black. I make mine from scratch from dried beans. They’re worth the time and effort)

1 cup cooked or leftover rice (brown or white)

1 cup frozen or canned corn

1 pack taco seasoning mix

1 head romaine lettuce

1 head iceberg lettuce

1 tomato diced

*Tortilla strips (optional but delicious)

Shred lettuce and dice tomato, then set them aside.

In one tbs. olive oil, sautee your chicken until it’s golden brown on all sides of the little cubes. It shouldn’t take more then 5-7 minutes.

Pour in your taco mix, add water as the instructions say, then add your beans, rice, and corn.

Once that’s simmered about 5 minutes for everything to get warm, dish out your lettuce and tomato into servings.

Pour your taco mix over the top and mix quickly. You’ll want to eat right away before the lettuce wilts too much.

* Bonus tortilla strips

Heat 1-2 cups of oil in medium sized pot until waves form in the oil. (or you can stick a tortilla strip in and it begins to fry immediately.)

take small taco sized corn tortillas, as many as you’d like, (I usually use half a package cause they are popular in my house) and cut them into strips.

Carefully put strips into the oil, letting them fall away from you as you set them in. Only put in one layer of strips or they will not fry properly.

Move around in the pan until they are fried and crispy.

With a slotted spoon scoop them out and put in another batch. Repeat until you’ve fried all your tortilla strips.

Add some salt over the top and you’re ready! For the taco salad I like to add some chili powder on the strips as well for a little more flavor.

You can use this same method on triangularly cut tortilla pieces to make chips!