Every Sunday, I have great intentions.
I know I’m going to get everything done that needs to be done. I usually leave a list on the table for me to check when we get back from church. Laundry. Cleaning. Canning. Prepping food for the week. Packing lunches. Clearing out whatever pile of paper is on my dresser that week.
But then Sunday afternoon hits. And I don’t want to do any of it.
My planned afternoon productivity turns into a weak Sunday afternoon vacuum session straight into a nap which leads to taking Maggie to the park to swim and then back home to heat up leftovers, have cake, and then get in pajamas at 7 pm, take out my contacts, and watch Mean Girls and Iron Chef before finally crawling into bed.
Lately, I haven’t even wanted to turn on the computer to put a post together…which is why you’re getting this on Tuesday instead.
This is real life.
And this was exactly my Sunday yesterday.
Oh! But also, we watched “Girls Just Want to Have Fun” with Sarah Jessica Parker. Please tell me you’ve seen this movie – it was Nick’s first time watching it and I think the dance off at the Dance TV competition sealed the deal. I forgot how awesomely cheesy that movie is…and how fantastic the acting is. I’m looking at you, Natalie Sands. Plus you get to see Shannen Doherty pre 90210.
If you can’t tell, our days are pretty busy, just like yours. Maybe your Sunday wasn’t filled with cheesy dance movies or park time, but I know that we can’t be the only ones that want quick and easy meals to make on busy weekends.
This is chopped veggie salad meets beans and spicy beef, served warm. The beef wilts the cabbage just enough so it’s just a little soft but still crunchy.
Got that creamy avocado rice ready? Here’s your topping.
Warm Mexican Chopped Salad
Makes: 6-8 servings
- 2 tsp olive oil
- 1 pound lean ground beef
- 1 Tbsp tomato paste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup water
- 1/2 head red cabbage, cored and thinly sliced
- 4-5 radishes, halved and sliced
- 3/4 cup scallions, sliced
- 1/2 cup fresh cilantro, chopped
- zest and juice of 1 lime
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 15 oz. pinto beans, drained and rinsed
- Creamy Avocado Rice, for serving
- Place a skillet over medium heat and add the olive oil.
- Crumble the ground beef into the pan with the oil and cook, stirring to break up the meat, for 5-7 minutes until the beef is browned and almost cooked through.
- Stir the tomato paste, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper into the beef. Add the 1/4 cup water to beef, bring the mixture to a simmer and cook for another 2-3 minutes until the water has been absorbed and the spices are fragrant.
- In a large bowl, toss the red cabbage with the radishes, scallions, and cilantro. Add the lime zest, lime juice, olive oil, salt, pepper, and pinto beans and mix everything together.
- Gently toss the beef into the salad mixture.
- Serve over creamy avocado rice.