Easy Taco Salad

Every week I ask my husband what he wants for dinner, and every week he says "taco salad". It's kind of become a joke because I feel like it's such a random thing to crave all the time. I don't make it every week, but I try to fit it in as much as my taste allows. It's a super easy and fast dinner, and it's completely customizable which is good for us because we like a lot of different toppings!

Here's some things you need for 2 servings:
1 head Romaine, chopped small (or any leafy green. Spinach works too)
1/2 pound of Ground beef, cooked and drained (we eat everything cool on the salad, not hot)
1/2 can each Kidney and pinto beans, drained and rinsed (I freeze what we don't use for the next time)
1/2 cup shredded cheddar cheese
Handful of crunched up tortilla chips on top
We top our salads with either a dollop of sour cream or homemade ranch dressing
I've also added olives, chopped tomatoes or salsa, cilantro, limes, diced onion or green onion and avocado!

The meat and beans are hidden underneath!

We pile everything up in a big bowl and top each salad with our favorite things. It's a fun dinner especially for guests, I think, because you get to pick and choose your toppings. Hope you enjoy!

Rice Pudding

If you like creamy vanilla desserts, then this is one for you! It's very easy to make and always a crowd pleaser. Plus, I love using up my leftover cooked rice from dinner.

Ingredients:
1 1/2 cups cooked white rice
1/3 cup sugar
2 cups milk
1 egg
1/4 teaspoon salt
2/3 cup raisins (I leave them out sometimes)
1 teaspoon vanilla
dash of cinnamon + nutmeg


Directions:  In a saucepan, combine the rice and 1 1/2 cups of the milk. Bring to a simmer stirring quite often. Let it boil while stirring for about 5 minutes, or until the milk thickens up a little. Now combine the other 1/2 cup of milk in a bowl with an egg and beat it up. Slowly pour the egg/milk mixture into the saucepan while stirring the rice constantly. Keep simmering slowly, and add the salt, raisins, vanilla. Cook until it's your desired consistency (for me it's about 2 more minutes). Then serve it hot with your spices on top, or let it cool a bit (we like it warm) or stick it in the fridge and have it cold. It's good any way you have it! And leave out the raisins if you're not a fan. David is not a dessert guy, but he will gobble up two servings of rice pudding any day!