This week’s Monday’s Menu is nothing too exciting… just the fixings for taco salads. What you see there is tortilla chips, cooked taco meat, cheese, lettuce, tomato, sour cream and salsa. I make taco salads a lot because they are highly customizable! Got someone who doesn’t like lettuce? That’s fine, just leave that off of their plate. You can use salad dressing instead of sour cream and salsa. You can put as many veggies on top as you’d like– lettuce, tomato, green pepper, onions, black olives… You can make taco salads using chicken instead of ground beef. You can add refried beans, which I would have done if I hadn’t forgotten to buy refried beans at the grocery store yesterday! You can scale up the amount of meat and fillings to fit the group you have. Easy peasy!

The best part of taco salads for me is that because I live by myself, there’s always leftovers. They heat up really well, and I don’t have to worry about figuring out dinner for a couple of days!