What's For Dinner: Taco Salad

May is such a vibrant month, isn't it? The world outside seems to burst with life, reminding us of new beginnings and the steady rhythm of nature. Sometimes, with all that bustling energy around, I find myself yearning for a moment of gentle calm, especially when it comes to dinner. It’s not always about making something grand, but rather about creating a space for a peaceful meal.

For me, a good taco salad offers just that. It's a comforting blend of textures and tastes, a meal that feels both nourishing and, dare I say, a little celebratory in its simplicity. There’s a quiet pleasure in layering all the components, watching the colors come together. It's a meal that doesn't demand much, allowing space for thankfulness for the day's blessings, and perhaps even a moment of reflection before the evening unfolds.

This isn't about rushing; it’s about savoring the presence of good food and the quiet grace of being fed. Here’s how I put together a taco salad that truly satisfies, allowing for a moment of welcome repose.

Ingredients

• 1 lb ground beef, turkey, or a plant-based crumble
• 1 packet taco seasoning (or your preferred blend of spices)
• 1 head of crisp lettuce (romaine or iceberg work wonderfully), chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 cup cherry tomatoes, halved, or 1 large tomato, diced
• 1/2 cup shredded cheddar or Monterey jack cheese
• 1/2 red onion, finely diced (optional)
• 1 avocado, diced
• Your favorite salsa
• Sour cream or plain Greek yogurt
• Tortilla chips or baked tortilla strips, for serving
• A squeeze of lime juice (optional, but lovely)

Instructions

1. In a large skillet, cook your ground meat or plant-based crumble over medium heat until browned. Drain any excess fat.
2. Stir in the taco seasoning and about 1/2 cup of water (or as directed on your seasoning packet). Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce.
3. While the meat mixture is simmering, prepare your salad components. Chop the lettuce, dice the tomatoes, rinse the black beans and corn, and dice the avocado.
4. To assemble, create a generous bed of chopped lettuce on individual plates or in large bowls.
5. Spoon a portion of the warm taco meat mixture over the lettuce.
6. Artfully arrange the black beans, corn, diced tomatoes, shredded cheese, and red onion (if using) around the meat.
7. Top with the diced avocado.
8. Dollop with salsa and a swirl of sour cream or Greek yogurt. If you like, add a gentle squeeze of lime juice.
9. Serve immediately with a handful of crunchy tortilla chips on the side, ready to be crumbled over, or enjoyed alongside.

As the days lengthen in May, bringing more light into our evenings, I hope this simple meal can bring a little extra light and peace to your table. It’s a testament to how even the most straightforward of dishes can provide deep comfort, allowing us to just *be* in the moment. It’s a quiet invitation to appreciate the sustenance and the stillness.

What simple meal brings you a feeling of contentment and a chance to truly rest?

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Photo by set.sj (@set.sj)

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