Snappy Southwest taco salad recipe

As always, experiment with the ingredients and create your own signature taco salad recipe.

Items needed: for 4 servings

8 oz. lean ground beef or turkey.

12 oz. package frozen mini pierogies, potato or cheddar.

1.25 oz packet taco seasoning.

10 oz. package salad greens, ex: romaine and iceberg mixed.

1 cup shredded jack cheese.

1 cup salsa.

optional: 1 diced avocado.

In a large skillet over medium heat, add some olive oil to the skillet.

Add the ground beef or turkey and cook about 3 minutes breaking up with a wooden spoon, until no longer pink.

Add frozen mini pierogies and cook about 5 minutes, stirring occasionally.

Add taco seasoning and 1/3 cup water, stir about 5 minutes more to mix in flavors.

Place greens on plates and top with mixture from skillet, salsa, cheese and avocado. Enjoy.

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