A little history before we talk about tonight’s dinner. 30 years ago, I began working with a really great guy, who became one of my best friends. We’re both kinda quirky and over the course of our friendship, we came up with the idea of if we were to win MegaMillions, we’d buy an island and declare ourselves our own country. We called it #UBBU™️ Fifteen years or so, we decided to get a 3rd partner. Who also became one of my best friends.
Talking to them every day via a group text group definitely kept us sane during the Lockdown of 2020. Together, we brainstormed how to incorporate marijuana into every day at home cooking. They were the taste testers of many of the dishes that I post on EIBWB©. With every new reader, from every new country, we get very excited. While I am the one posting, they are behind the scenes, helping EIBWB© grow like the proverbial weed about which I write.
If this damn country ever legalizes marijuana, I think the three of us may collaborate on a home cook style marijuana restaurant. We’re not fancy. I envision the idea as making the atmosphere, literally, just like being on mom’s kitchen. I would love to see folks sitting at tables, wearing pajamas, robes and slippers during the breakfast rush. We’ve got big dreams. So, when I mention #UBBU™️, it’s Tony and Sarah, my heart brother and sister ❤️
I mentioned them, because they have been instrumental on this blog, when I bounce ideas for new ideas, as well as re-tooling old favorites. And all that stuff was just to say that Tony is the person whom first said “s’lad” instead of salad to me. 🤣🤣 That was tortuous, wasn’t it?
So, taco salad–easy, quick, very customizable and can be made vegetarian/vegan, as well as full on carnivore version. It’s the dressing that is the star of the show. And guess what? That’s customizable, too.
So, make your taco salad as you desire. For me, a bed of lettuce, ground taco meat (I use packet taco seasoning, prepared per package instructions). Dark and light kidney beans, black beans, corn, broken tortilla chips, and shredded cheese.
The dressing: 2 tblsp Ranch Dressing mix 3 tsp taco seasoning, 1/2 cup mayonnaise, 1/2 cup water, dash of salt, chili powder, red pepper flakes, ground cumin and 2 tsp of activated/decarbed flower.
Mix all that in a blender. I use my little magic mixer blender. And kids, that’s it. Now, you can make it to your personal taste. Toss a jalapeño in there, avocado, tomato – whatever you want, however you want.
I will say, this dressing, like the balsamic vinaigrette dressing is worthy of the title of: Face-numbing
Have a great day!