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Easy Healthy Family Dinner: Taco Salad

Easy Healthy Family Dinner: Taco Salad

I love Mexican food. We used to do Taco Monday to keep Monday night dinners easy and fun. 

Since it's summer I want a lighter version that required less cooking over a stove.  

Taco salad is filling, flavorful and satisfying to everyone around the dinner table. Especially our avocado loving Leo! 


  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • kosher salt and black pepper
  • 2 - 15 ounce cans pinto beans, rinsed
  • 1 head romaine lettuce, leaves torn
  • 1/2 cup crumbled queso fresco or grated.   cheddar
  • 1 avocado, sliced
  • 1 cup store-bought fresh salsa
  • sour cream and tortilla chips, for serving

(optional chicken or steak grilled & sliced)


  1. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until the onion has softened, 3 to 5 minutes.
  2. Add the beans and ¼ cup water and cook, tossing occasionally, until warmed through, 2 to 3 minutes.
  3. Top the lettuce with the bean mixture, queso fresco, avocado, salsa, and sour cream. Serve with the tortilla chips.


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Our Trip To Portland: Part 1

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