Taco Salad

I'm making taco salad tonight. I usually cook ground chicken or turkey, brown rice and refried beans. Sometimes Abigail and Mike will make burritos instead of salad but the fillings are the same. If there is vegetarian in your family they'll be happy with rice and beans and the fillings.

Taco Meat:
2 teaspoons olive oil
~1 lb. ground turkey, chicken or beef
1/2 red onion, chopped
2 garlic cloves, pressed
1 teaspoon cumin
1/2 teaspoon orgeano
1/2 chili powder
fresh chopped tomatoes or canned chopped tomatoes like Pomi or salsa
1 teaspoon tomato paste
1/4 teaspoon anchovy paste (you won't taste it but it will add a depth of flavor)
1/2 white wine
kosher salt and pepper

The rice:
1 cup brown rice
2 cups chicken stock or water
1 garlic clove, pressed
1/2 teaspoon cumin
1/4 teaspoon orgeano
kosher salt and pepper

For the salad or burrito fillings:
lettuce, torn into bite size pieces
grated cheddar cheese
can of refried beans, heated
chopped green onion
chopped tomatoes
avocado, chopped
sour cream
salsa
torillas or corn chips

Cook the rice according to the directions on the package. Brown rice usually takes about 50 minutes so plan accordingly. When the rice is done stir and season with spices and salt and pepper. Set aside with lid on to let garlic mellow in warm rice.

Heat olive oil in non-stick pan. Add chopped onions and cook until soft and translucent. Add garlic and cook until fragant. Add spices and toast for about 1 minute. Cook ground turkey and until no longer pink. Add more olive oil if too dry. Ground beef you will have to cook first and the drain the fat. Add chopped tomatoes, tomato paste and anchovy paste. Stir and cook a few minutes to combine flavors. Add the wine or salsa because the ground turkey tends to be dry. Cook for about 15 minutes for flavors to meld.

Put the ingredients out and let everyone make their own salad or burrito. Enjoy!