Easy Veggie Taco Salad

Just got back from Barcelona, wish I could post some local recipe acquired there... but alas, my brain was overly fried (har har) by the good (and bad) music at Primavera fest. Anyway, the festival beer was overpriced and got addicted to 7euro Taco Salad and ate it everyday.... whilst knowing I coulda made it for the same price to serve 2-3 ppl at once! So here's something I frequently make, esp good if you're broke living in norway. You can buy thrdr taco dinner kits (10 shells, salsa, and spices (tho i prefer my own)) for 14kr ('bout 1 quid).

In Greedy Ants:
*(for easy guacamole)
2-3 thingies of garlic, pressed
1 avocado
1 finely chopped tomato
half lemon

(for taco salad:)
*taco shells, my partner and i usually eat 5-6ea. coz we're pigs
*shredded mozzarella cheeze
*sour cream
*garlic, onions chopped
*head of lettuce- shredded
*2 peppers, red green or/and yellow, cut into strips
*2-3 choppes tomatoes
*small courgette (zucchini for ya yanks), cut finely
*TVP (dried mince) or if you're pesky like me, prawns
*fresh coriander finely chopped (can mix with guacamole too)
*spices: CUMIN, chili, paprika, turmeric, garlic powder, oregano, pepper
*beer

OK. I like to serve my taco salads in an overperfect way, so its about timing the layers. The final product looks sumthang like this:

-------------->dollop of salsa on, dollop of sour cream on,

------------>guacamole on/with coriander on,

---------->mozzarella cheeze on,

--------->mince and veg mixture on top of,

-------->shredded lettuce

-------> crushed nachos
=======DA==PLATE=================

1. First thing is to make the guacamole, a dull job often easier with if you have what Kez & I call a "boosher" (blender, hand or small). Since I usually don't, I use the next best thing, my boyfriend. He mashes these up in a bowl with a fork-- the avocados, with finely pressed/chopped garlic, then squeezes all the lemon juice on top. Stirs in tomatoes and pops in fridge until the grand finale.

2. OK, now, let's get cooking. Chop up garlic and onions and carmelize at med heat with about two tablespoons of olive oil (ooh did I get some good ones in spain!). Once browned, throw in the mince, turn heat up. Mince is extremely dry so you gotta keep adding some water to it to make it fully realize itself. I usually use a half cup of beer to do the trick instead.

3. Once mince looks like its browning too, add in the courgette, then the peppers. Turn heat down a bit. Stir for about 5-10 mins. Then gradually start adding the spices... Add more water if necessary...At this moment, you wanna turn on/preheat your oven to about 180C and get ready to stick those tacos in soon.

4. Cook mince mixture for about another 20-26 mins on low heat, you want the veg to soften but not overly mush. Does that make sense. 10 mins to their approximate finish, stick in your tacos.

5. Once your mince+veg mixture is done, and your tacos look sufficiently heated up (they should sizzle but don't overcook! no more than 10-15 mins), throw all the tacos in a bowl and crush 'em. Nacho size or smaller.

6. Now the layering begins. Like the above diagram, basically make a bed with the warm nachos on each plate. Follow with a good fat portion of the lettuce. Then top with the mince+veg, then, etc. etc. Voila! You're now ready to serve.

BUEN PROVECHO!!!!
Extras: If time and money permits, here's things I've also added to my taco salad:
-Chopped Jalepenos on the side, or in the mince+veg mix, fresh chili does the same
-Mexican Rice on the bed of lettuce
-If you have time or wanna be fancy, making the taco salad inside an edible fried tortilla bowl. Mmmm!