Spice up dinnertime in 30 minutes

If you’re looking for a go-to meal for your hungry family, search no more. This Taco Salad calls only for pantry staples so you can spice up busy evenings in just half an hour.

Taco Salad

Recipe courtesy of “Cookin’ Savvy”

Total time: 30 minutes

Servings: 6

1 pound ground beef

1 can (15 ounces) black beans

1 can (15 ounces) corn

2 cans (14 ounces each) diced tomatoes with chilies

1/2 cup half-and-half or milk

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons mesquite seasoning

1 tablespoon black pepper

salt, to taste

1 lime, juice only

1 cup chopped cilantro

romaine lettuce

2-3 cups shredded cheese

1 tub (16 ounces) sour cream

crushed tortilla chips

In pan over medium heat, brown beef until cooked through; drain. Add black beans and corn. Stir in tomatoes with juices and half-and-half. Add onion powder, garlic powder, mesquite seasoning and pepper. Season with salt, to taste. Bring to simmer.

Add lime juice; stir. Sprinkle with cilantro.

Wash and chop lettuce. Place cheese and sour cream in bowls for toppings.

On plates, top crushed tortilla chips with meat sauce, lettuce, cheese and sour cream, as desired.

—Family Features