Microwave Taco Salad

A microwave-fast taco salad sized for one or two, built on hot Italian sausage instead of the usual ground beef. The Italian sausage brings its own fennel and pepper seasoning to the party, so the taco mix needs less added spice to land with personality.

The whole sausage-and-sauce mixture cooks in about 7 minutes total in the microwave, in a single quart casserole. No skillet to clean, no oven to preheat, just a fork and a bowl when you’re done.

A tablespoon of flour stirred into the meat mixture is the move. As it heats with the tomato sauce, it thickens the whole thing into a clingy taco-meat coating that doesn’t run all over the salad greens. Without the flour you’d get a watery puddle at the bottom of the bowl.

Crushed taco shells scattered on top at the end are non-negotiable. The crunch is what makes this read as taco salad instead of just topped lettuce.

Kitchen Tips

• Stir the meat halfway through the first cook. Microwave heating is uneven and the edges cook faster than the middle.

• Drain the fat completely before adding the tomato sauce. Greasy salad dressing is no one’s friend.

• Add the hot meat topping to the cold salad just before eating. Premixed and stored, the lettuce wilts within minutes.

• If you don’t have hot Italian sausage, use regular and add a pinch of red pepper flakes and a half teaspoon of fennel seed.

Variations

• Top with a dollop of sour cream and a spoon of guacamole for a more loaded version.

• Swap lettuce for shredded cabbage for more crunch and longer shelf life in the fridge.

• Add a handful of canned black beans or corn to the meat mixture for a more filling bowl.