Taco Salad with Baja Sauce

Tonight, in honor what is perhaps the last sunny, warm day until next March or April, we are having a salad. Granted, it's a taco salad - but it's a salad. Soon our bodies will be craving pasta, hot, filling casseroles, heavier fare and things to get us through -50 below temperatures. But today? 75 degree's and sunny. (Shall I mention that we are to have SNOW BY FRIDAY!?) Ugh. I know. I can't believe it either. Sigh...

Ok! Well, so tonight is taco salad and my daughters requested it be served with a Baja Sauce. Their wish is my command, and benefits you as well. There is a LOT of room to play with this recipe as you and your family see fit. Add, delete, adjust as you like. You know I expect you to! Play with your food! LOL.

Taco Salad with Baja Sauce

First - make the sauce so the flavor has time to meld before serving. If you can make it at least 6-12 hours ahead of time, great! But if not, that's ok too. Try to get at least 30 minutes of 'sitting' time if you can.

1/4 of a red bell pepper, seeded and coarsely chopped
1 large jalapeno, chopped in half
2 T diced Spanish onions
1 c mayonnaise
1 T vinegar
1/4 t black pepper
1 dash garlic powder
1 dash cumin

Blend and chill.

Now the salad!

1 head lettuce or a mixture of lettuces and spinach
1 can black beans, rinsed and drained
8 oz. cheddar cheese, shredded
1 c cherry tomatoes or a large tomato, sliced
optional: black or green olives
optional: jalapeno slices
1/2 - 1 cup salsa
1/2 onion - diced, chopped or left in rings for the anti-onion people to pick out easier
1 lb. ground beef flavored with taco seasoning (can also use tofu or ground turkey!)
2 c tortilla chips - crushed and added at the last minute
Garnish: guacamole, sour cream and more salsa as well as the baja sauce

Toss. Serve!Print Friendly and PDF