Egg Free, Dairy Free Taco Salad

The most requested meal for birthdays or anytime at my mom's house is taco salads. Here is a list of the topping that we like, but feel free to use any toppings your family enjoys. What we love the most is that everyone can have it exactly how they like it. I included a picture of the shell and a picture of what Jazzy's taco salad looked like.

Taco Salad

Large tortilla shells (we use Mission)
Cooked ground beef
Baked beans or refried beans
Chopped onions
Chopped tomatoes
Sliced black olives
Lettuce
Safe salad dressing (we use Kraft Creamy Italian - this is in place of sour cream)
Salsa

Shape the tortilla shell inside an oven safe bowl. Place about 3 aluminum foil balls inside the shell. Use smaller aluminum foil balls between the pinched shell and bowl to help it hold its shape. Bake at 350 or 16-18 minutes or until golden. Wrap each shell individually in plastic wrap until ready to use. Fill with any toppings desired.

Egg Free, Dairy Free Meme's 5 Bean Salad

This is our favorite side dish to serve at cookouts.

Meme's 5 Bean Salad

Bacon
2/3 cup sugar
2 tbsp cornstarch
1 1/2 tsp salt
Pinch pepper
3/4 cup vinegar
1/2 cup water
2 cans dark kidney beans
1 can lima beans
1 can northern beans
1 can green beans
1 can yellow wax beans

In skillet cook bacon until crisp. Reserve 1/4 cup drippings and set the bacon aside. Add the cornstarch, sugar, salt and pepper to the reserved drippings. Stir in the vinegar and water. Bring the mixture to a boil, stirring constantly. Cook and stir for 2-3 minutes. Add all of the beans, reduce the heat, cover and simmer for 15-30 minutes or until the beans are heated through. Stir in the crumbled bacon.
*  The adults like to stir in some diced onion, but we put that on individually because the kids don't like onions.