06 Sep Easy Back to School Dinners-RPK's Taco Salad

Back to school lunches-check. Carpool schedule-check. Homework-check. Now, what’s for dinner?  This is the best time to whip out your 30 minute or less dinners and plan to rotate them for the first month or so until the craziness of back to school settles down. Make your menu, make a list and make sure the ingredients are within arms reach. 


Here’s one of my favorite 15 minute dinners…can  be vegetarian or made with meat-its up to you.  

Photo credit: Lynda’s Recipe Box

RPK’s Taco Salad


Salad Greens-the deeper the color, the better-as much as you’d like
Chopped tomatoes-as many as you’d like
1 cup black beans, rinsed and drained
1/3 cup corn kernels (can be fresh of the cob or out of the can-be sure to rinse and drain well)
1/4 cup reduced fat Mexican blend cheese or Mozzarella cheese, shredded
Salsa-as much as you’d like–this becomes your salad dressing
2 T low fat sour cream (optional)
2 T black olives
11-18 (depending on serving size) of blue corn or yellow corn tortilla chips ( I like Guiltless Gourmet Blue Corn chips or Costco’s organic yellow corn tortilla chips

Layer in the following manner:
Lettuce, tomatoes, beans, corn, cheese, salsa, sour cream, olives. Crush chips on top of salad or place around salad and use as “scoopers”. Feel free to throw on as many veggies as you’d like, too.

If you’d like to add lean ground beef or turkey, feel free to take out the beans and replace with the meat. Or, if you’d like a double shot of protein, leave the beans!