I love streching one nights cooking into multiple meals and that is one Thing I do with Taco Salad.
500 gramm minced meat
1 pack taco seasoning
1 can kidney beans
1 can corn
1 head lettuce
1 small Container sour cream
1 jar salsa
1 Cup Brown Rice
1 Bag Tortilla Chips
1 Bag Shredded cheese
Day 1 Taco salad Dinner:
Brown the meat, add in sliced onion and taco seasoning cook well. Add corn and beans till warm. Melt in some cheese.
Cut up salad. Mix sour cream and salsa to preffered spiciness. Crush up half bag Tortilla Chips.
I Keep my lettuce seperate to Keep left overs fresh.
I layer warm mix, then lettuce then Chips and on top Dressing. Fed our Family (2 adults and toddler)
Day 2 Mexican Rice Lunch:
Cook 1 Cup Brown Rice
Add in yesterdays meat mix till heated.
Serve with remaining salad and Dressing.
Day 3 Nachos Lunch:
Heat up remaining Rice mix. Layer on remaining Tortilla Chips. Sprinke on cheese and remaining salsa.
Uses up most all ingredients so no waste. Leaving 3/4 bag Brown Rice for another meal and the rest of the bag of onions.