Since my husband is a big fan of taco salads, we enjoy them almost weekly around here. Recently, I’ve tried experimenting a bit with the taco meat because I need variety. The same taco salad week after week is far too monotonous, but between switching out the vegetable topping combinations and tweaking the meat, I’m pretty happy.
I’ve been favoring this version lately because, in addition to being delicious, it helps us use up those darned zucchinis that are running out our ears right now. Shredded, they’re hard to spot and even harder to taste, but they still boost your meal’s nutritional content. (For more ideas on using up summer squash, go here for an earlier post dedicated to the topic.)