taco salad
(1 rating)
We have a friend that comes to visit once or twice a year. And it's dinner with other friends, too. One year (and every time since) she brought THIS taco salad. And it was love at first bite. She was more than willing to share the recipe and it is a common staple in our summer repertoire! It's meant to feed a large group, but if you know there'll be a lot of leftovers, you may want to keep the chips and dressing separate.
(1 rating)
yield
8 serving(s)
method
Stove Top
Ingredients For taco salad
-
1 lbground beef
-
1/2 tspcumin
-
2 Tbspchili powder or
-
spice to preferred taste
-
lettuce
-
1 cankidney beans, drained and rinsed
-
1 canblack olives, sliced
-
2 ccheddar cheese
-
2tomatoes
-
1 pkgnacho cheese chips (the cheaper the better)
-
western french dressing (wishbone)
How To Make taco salad
-
1Brown the ground beef. While cooking, season with the spices. -
2When done cooking drain grease. Cool in the refrigerator on a paper towel.
-
3Shred 1/2 to whole lettuce (depending on preference). If serving to a LARGE group of people, combine meat, lettuce, beans, olives, and cheese. When ready to serve, dice tomatoes, crush chips, and add with the dressing (1/2 to whole bottle depending on preference). Stir thoroughly.
-
4If NOT serving to a large group of people, you can add the tomato, but leave the chips and dressing on the side for everyone to add themselves -- this way the chips don't lose their freshness and the whole salad doesn't wilt under the dressing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT