Easy Taco Salad

Taco salad with Doritos- SO easy and so good!

Some of you health nuts might scoff at this recipe seeing as though I am trying to eat healthier, but let me begin by saying that if it isn’t pasta I am doing so well! Haha! I am a pasta addict and could probably eat it every day for every meal in different ways and just be happy as a clam. Fat, but oh so happy:) Pasta is also my go to meal when I don’t know what to make or don’t feel like putting much effort into the nights meal. I realize though, pasta is not good…for you that is. It’s really a bunch of carbs with absolutely no nutritional value whatsoever. <sigh> It’s unfortunate, but it’s true…so here I am today with taco salad. This is really good taco salad though:) This batch turned out exceptionally appetizing looking…which is weird, because usually it looks like a wreck but tastes amazing! Lol!  Great taco salad recipe


  • Ground beef
  • Lettuce
  • Taco seasoning
  • Beans – I used black, but you can use chili or kidney as well
  • Frozen corn
  • Red bell pepper
  • Onion
  • Doritos or other corn chips
  • French/Catalina dressing

Doritos and Catalina dressinf in taco salad


  1. Cook your ground beed in a pan with the taco seasoning.
  2. Once it’s half cooked, add your chopped veggies (peppers and onions).
  3. Sauté these for a little while until they are soft.
  4. Add your beans and corn and cook until hot.
  5. Make a bed of lettuce in a bowl and add your cooked ingredients to the top.
  6. Add some French/Catalina dressing and crush some Doritos on top.
  7. Serve!

Note: If you want to serve it as a dish at a party, I would let the cooked ingredients cool down a bit then toss them with the lettuce, dressing, and chips in a big bowl. This is also SUPER good cold as left overs! If you plan to eat it later as well I wouldn’t mix all the ingredients together- they get soggy pretty quickly.

Easy taco salad recipe- simple and fast!

There are certain ways to make taco salad a little better on your diet as well if that’s what you’re looking for. For one, you could take out the Doritos (which I am very proud of myself for only putting 3 or 4 in this time) and you could cut back a little on the dressing or put it lite dressing. Well, I hope you enjoy and let me know if you serve this at your Superbowl parties next weekend!

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Bacon Mushroom Orecchiette

Mushroom Orecchiette
Mushrooms are my favorite. I am the person who can find a way to add mushrooms in to any recipe. They are the best. When I found a recipe for mushroom pasta on Pinterest a couple of years ago I just about died. I have since committed the recipe to memory, changed it up just a bit, and perfected it. Add bacon, check! Add cheese, check! Add spice, check! This recipe is amazing because you can make it fit so many different tastes. Vegetarian? Add veggie broth instead of chicken, take out the bacon. Don’t like spice? Don’t add crushed red pepper. No cheese? Take that out too. You can mix and match the ingredients to get what you really want. Me? I think it’s perfect just like this, savory and delicious. See for yourself.
Mushroom and Bacon Pasta with Cream


  • Olive Oil
  • Butter- 2 tbsp
  • Bacon- 6-8 strips
  • Mushrooms- sliced, 8 oz
  • Onion- diced, 1 large
  • Garlic-minced, 2-3 cloves
  • Orecchiette Pasta, 1 box
  • Chicken broth- 1 cup
  • Cream- 1/3-1/2 cup
  • Parmesan Cheese- 1/4-1/2 cup (Optional)
  • Salt
  • Pepper
  • Basil
  • Crushed Red PepperMushroom and Bacon Orecchiette with a Cream Sauce


  1. Start with prep work. Slice the mushrooms, dice the onion, mince the garlic, grate the parmesan, get your water boiling, etc. 
  2. Using a tablespoon or so of butter and some olive oil, begin to brown your mushrooms. You can do this in batches if your pan is too small, but make sure they are nice and brown.
  3. Add your noodles t the boiling water at this point. Cook until al dente. 
  4. Put the mushrooms on a plate and begin the same process of caramelizing the onions. Cook your garlic with the onions. (Use butter and olive oil)
  5. Put the onions aside with the mushrooms and break out that bacon. 
  6. Cook bacon until crisp and then place on a plate to the side.
  7. Put the onions back in the pan and pour the chicken stock and cream in with them.
  8. Add your parmesan cheese to the mix and let it melt in with the sauce. (This is optional. I have done it with parmesan and without and they both taste fantastic.)
  9. Once the sauce has thickened up just a bit, add your mushrooms back in.
  10. Season to your liking using salt, pepper, basil, and crushed red pepper. (These are just suggestions on what I think tastes wonderful!)
  11. The bacon should be cooled and crispy by now. Chop it in to bacon bits and sprinkle in. 
  12. Stir in strained noodles and mix. 
  13. Top with Parmesan and enjoy!
If your sauce gets to thick or there is not enough, add more chicken stock.
If your sauce isn’t creamy enough for your liking, add more cream.
Mushroom Pasta With Homemade Cream SauceMushroom Pasta
Even though this one isn’t quite in my bank of “skinny” recipes, it helps you get in your veggie intake! Haha! I hope you all enjoy! If you happen to make it, let me know how it turns out in the comments below!
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