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A Farmer's Take on the Taco Salad

By September 20, 2013 , ,

Growing up on a dairy farm, it didn't take much to work up an appetite. Helping to bale hay, bring the cows in the barn, bed down stalls, clean pens and feeding the baby calves was hard work for a youngster, but I would'nt have had it any other way.

I loved spending time out in the barn with my dad and our Jersey cows. And honestly I didn't know any different. But a lot of times we rushed through chores to get into the house in time for dinner. And when we didn't make it (which was most of the time) - I'd go in and grab Dad a plate and eat with him in the barn. Chowing down on dinner, drinking a Ball jar full of iced tea, talking about what I wanted to be when I grew up on a stack of straw bales in the center aisle - some of my best memories right there.

One of our family favorites we actually called the Haystack - it was super simple, easy to eat on the go and pretty yummy, too. Today, I'll share that uber easy recipe with you. Hope you and your family will enjoy it as much as we did growing up.

Fritos (big scoop)
1 lb. taco meat
Pinto beans
Cheddar cheese

Cook taco meat according to package instructions. Add half can of pinto beans and warm.

Assembly Haystacks - Fritos first, taco meat with beans, chopped lettuce, cheese, chopped onion, chopped tomatoes and sliced olives.

Essentially, it's a taco salad so whatever toppings you like go for it (sour cream, guacamole, jalapenos, etc.) Enjoy!

I am participating in Indiana's Family of Farmers Table Talk Series and received a gift in exchange for my participation. However, all photos and opinions are my own.

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