Oh boy, microwave cooking. I use my microwave for one thing: Microwave popcorn (can’t shake the habit, and I don’t wanna). So when I was instructed to put a pound of ground beef and an entire onion in the microwave, I shuddered.
The microwave oven was created in 1947, but didn’t become affordable and popular until 1967 when our own Iowa company, Amana, created a compact model. And bless up for that, because without Amana, we wouldn’t have this 1980 Microwave Cooking. Everyday Dinners in Half an Hour book! A colleague of mine found VOLUMES of the Litton microwave cookbooks at our library, and she graciously donated them for the cause of the blog.
I decided to create the Microwave Taco Salad since yesterday was National Taco Day. The recipe is basic and tastes okay. What would I change about it if I wanted to make it again?…Eliminate the microwave so that the meat doesn’t taste like the color grey…so give it a try if you’re feeling *aUtHeNtIc*. If not, just fry up the meat, and it’s not too bad.
Microwave Taco Salad
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can of kidney beans, drained
- 1/2 cup water
- 1 package of taco seasoning mix
- 1/2 medium head of lettuce, torn into bite-size pieces
- 2 medium tomatoes, cut into chunks
- 1/2 medium green pepper, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup broken corn chips
- Crumble ground beef into 2 qt. casserole dish and add onion. Microwave on high 4.5 to 6.5 minutes, or until meat loses its pink color, stirring to break up the meat after half the cooking time. Drain.
- Stir in beans, water, and taco seasoning. Microwave uncovered at 50% 10 to 13 minutes, or until thick and bubbly, stirring once.
- Combine lettuce, tomatoes, and green pepper in salad bowl while meat and beans cook. Spoon mixture over lettuce. Top with cheeses, then corn chips. Serve immediately with chili sauce or taco sauce.