Did your family have a unique meal? Maybe a classic dish but your family made it in a special way? My family’s was taco salad. I have never heard of anyone making taco salad like my mom. I remember it being a special treat, too, since she only made it maybe once a year. I’m gearing up to try it myself, but I don’t know if I’m prepared for inevitable disappointment.
This taco salad is nothing like my mom’s but is extremely delicious. It is my favorite salad right now, and my favorite way to eat the chili I posted last week. You could use any sort of chili or taco type filling for the top. Vary the toppings as you like, too. But the cornbread waffle is just awesome on the bottom. Thanks to my mother-in-law for introducing me. Enjoy!
Waffle Taco Salad (Makes about 5 waffles)
⅔ cup white whole wheat flour
½ cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons canola oil
1 egg
⅓ – 1 cup skim milk
1. Preheat waffle iron.
2. Combine dry ingredients. Whisk in oil, egg, and ⅓ cup milk. Add more milk as needed to thin the batter to the consistency of waffle batter (rather than the consistency of muffin batter).
3. Cook on waffle iron until golden brown. Top with favorite taco salad toppings.
Nutritional Information (Amount per waffle):
Calories: 204
Protein: 6 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 38 mg
Carbohydrates: 30 g
Fiber: 2 g
Sodium: 445 mg
Recipe Notes: This is just a basic copycat recipe for Jiffy cornbread mix. You can use a package mix as well, but it won’t have the whole wheat flour. I also decreased the sugar a bit. You will need to thin it with milk. It just depends on the day how much you need to thin the batter.
Source: adapted from food.com