Food Storage Friday: Taco Salad

The point of eating your food storage is not self-deprivation. You should incorporate food storage in your diet on a regular basis, so if you do have to live off your food storage, you are familiar enough with it that it's not a shock. And I'm not just talking about bowel upset. If you use food storage on a regular basis you will feel comfortable experimenting with it and making adjustments so you can make it work for you and your family. For example, today's recipe is Taco Salad. If I were in a pinch I could forgo the fresh meat and veggies, add some canned tomatoes and meat and some more rice and have Mexican Haystacks. Yes, I'd rather have the lettuce, but if we had to I feel confident that we could make do.

Taco Salad
Food Storage Ingredients
2 cups cooked rice
1 can black beans, rinsed and drained (kidney also work)
1 can corn, drained
salsa
ranch dressing
taco seasoning

Fresh Ingredients
iceberg lettuce
fresh tomatoes
1 lb ground turkey, cooked and drained (or meat of your choice)
tortilla chips
dash of lime juice
shredded cheese

Optional Ingredients
canned olives, drained and sliced
avocados
cilantro
guacamole
sour cream

1. Prepare meat according to taco seasoning instructions. 2. Assemble as desired.
A head of lettuce, a few tomatoes, 2 cups of rice and the other listed ingredients makes approximately 6 servings.

After I started eating this I realized I forgot the cheese. Oops!