Last night I prepared taco salad for my family and the two other families in our supper co-op. This recipe came from Nan's recipe blog which you can find here. I made some slight modifications to the recipe, so am recording it all here (if I don't record it somewhere, I will forget what I did).
Here is a list of ingredients needed:
lettuce (I mixed bagged Romaine lettuce with iceberg)
1 to 1 1/2 c. grated cheese ( I used low fat mild cheddar)
1 can black beans (rinsed, of course)
tortilla or corn chips
Nan used a store-bought rotisserie chicken! Those things are yummy and convenient, but since I was cooking for 3 families, I opted for a more economical route. I bought chicken leg quarters and after consulting Main Street Mom, used this recipe (from the Oct. 2008 issue of Everyday Food) to give it a Mexican flavor:
In a slow cooker, combine chicken, 4 garlic cloves (thinly sliced), 1/2 c. salsa, 1 to 2 T. chopped canned chipotle chilis in adobo, 1 T. chili powder, 1 t. salt, and 1/4 t. pepper. Cover; cook on high 4 hours or on low 8 hours.
Transfer chicken to a bowl, and shred, using 2 forks; moisten with cooking juices.
The results of the slow cooking and wonderful spices produces a very tasty chicken that can be used for tacos, quesadillas , etc.
To make the taco salad, place chips on a plate or bowl and top with all other ingredients. Then, pour this dressing over it all:
1/2 c. Ranch dressing
1/2 c. salsa
1/4 c. sour cream
3-5 shakes of Tabasco sauce
1 can diced green chilis
Combine all ingredients and stir.
Then get ready to "slap your mamma!" (never heard that phrase? you must not live down south!)