Hey Everyone!

Hope you’re surviving the polar vortex it feels like we have been living in for the past few days. Brrrrrrrrr, is an understatement!

Today’s Tasty Tuesday is SOOOO good, if I do say so myself!!  I hesitated to put a photo up for this latest delicious discovery because it looks like leftovers. Uhhhh…..because it is leftovers!!  I didn’t really think of this food idea until after my family and friends had gobbled a lot of it up watching the NFL playoff games this weekend, so I didn’t bother to take pictures of it before we dug in!

OK, so… it’s taco dip and it’s fabulous in every sense of the word. It tastes great and is loaded with protein and fresh, healthy foods that your body can actually use. It looks and tastes like junk food, but don’t be fooled…it’s anything but!!!

I’ve made it before and I knew it was good with tortilla chips as a dip but here’s the interesting part…….it also makes a phenomenal taco salad starter. I took the left overs, portioned them out for myself in individual dishes and then I’ve been warming it up in the microwave and eating it over lettuce. Actually UNDER lettuce.  I reheat then add the lettuce on top and all around.  SO good!  It’s the easiest taco salad you can imagine because all you do is scoop it out.  Forget 10 bowls with meat, tomatoes, cheese, etc., etc.  One dish, one spoon, heat in microwave until warm and melts and add lettuce. If you want a little light ranch on top, have at it!!   Make it ahead of time, use the leftovers and have super speedy, taco salad for lunch or dinner all week in just minutes!!!

Here’s how I make it, but feel free to add your own personal touches!!  I doubled this recipe, which is why we had plenty leftover for my salads this week.

Taco Salad Starter

Yields 4 Servings

Ingredients 

-8 oz ground beef

-1 packet of taco seasoning

-1C light shredded cheddar cheese

-1 can fat free refried beans

-1 can of rotel

-6 oz container of Fage fat free Greek yogurt

-1C pico de gallo

-Jalepenos (optional)

Brown the ground beef, then drain well and rinse. Rinsing the meat really helps to eliminate grease and doesn’t affect the taste at all. Side note: I’ve been told that’s how Wendy’s makes their chili

After the meat is ready, put it back in the pan over low heat, add 1/4C water and taco seasoning mix. Stir well.

Drain the Rotel tomatoes and mix with fat free refried beans. Spread the mixture on the bottom of a glass dish. For a double recipe, I used a 9X13 but use a smaller one if you’re making it as posted.

Scoop the seasoned ground beef evenly onto the bean mixture making a second layer.

Next, sprinkle with the low fat cheese.

Bake for a few minutes at 350* until the cheese is melted completely. About 10 minutes.

The next layer is the Greek yogurt. Don’t be afraid!!  I know it sounds weird, but it’s a thin layer and you’ll never know it’s yogurt when this is done….I promise!!  I served it to Cole & his friends and didn’t tell them it was yogurt until after they tried it and they were totally surprised. They were thrilled because they, like many of us, are all about the protein and this fairly small amount of Greek yogurt adds an additional 20g of protein to the dish. Not to mention it adds to the great taste for sure!!

Last layer is the pico de gallo. I buy it already made from Meijer but if you’re ambitious (and patient) you can cut up all the onions, tomatoes and cilantro yourself.   I like jalepenos, so I add those to the top too.  Your choice though!

That’s it!  That’s the dip!  To use as a taco salad starter, just add lettuce!!  If you’re using it left over, reheat your serving (Greek yogurt and all…it heats fine…gets all melty and delicious) in the microwave before adding the lettuce.

Let me know if you like it!!

Adios!!

All is well!😄

Terra💖