Meatless Monday: Easy Weekday Taco Salad

Happy Meatless Monday and Happy Cinco de Mayo week! Thanks for joining Annmarie and I each week as we share our favorite meatless dishes. I tried a new recipe from a linker last week — Deborah from Confessions of a Mother Runner (who also happens to co-host a fantastic Meatless Monday linkup) — and it was ah-maze-ing! It’s fun to try new recipes and I highly encourage it!

It's the #MeatlessMonday linkup w/ @fitfoodiemama + @runningonhappy! Join us! #SweatPink #FitFluential

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Today I’m sharing a super simple recipe for taco salad. I’m a big fan of simple. I love cooking and baking, but there are some days I’m either plain ol’ worn out or I’d rather spend time with my little people than in the kitchen cooking an elaborate meal.

This is a recipe for those days. The days you just want to keep things simple. My recipe for taco salad is great for any night of the week — Meatless Monday, Taco Tuesday, Cinco de Mayo — I’ve got ya covered. You can make it ahead and layer it in a 9×13 casserole dish for a party, too. The possibilities are endless! Check it out.

Easy Weekday Taco Salad

serves 4-6

Ingredients

1 can refried beans
1 can diced tomatoes
1/4 red onion, thin sliced
1 avocado, pitted and sliced
3 large leaves kale, torn into bite sized pieces
1 C shredded cheese
1/4 C sour cream
1 package taco shells

Directions

Bake the taco shells according to package instructions — usually 425˚F for 2-3 minutes. While oven is preheating and shells are baking, heat refried beans in a skillet on the stove.

To assemble, per salad: Break two shells apart into bite-sized pieces. Be careful not to crumble too fine — you don’t want taco dust. Place the broken taco shells on the bottom of a bowl. Layer the following ingredients: kale, refried beans, shredded cheese, avocado slices, diced tomatoes, red onion, and top with sour cream dollops.