Taco Salad from Cousin Pam |
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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 8 |
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A real crowd pleaser. I make this every year for the hungry mouths at work for Cinco de Mayo and I always take home an empty (big) bowl. Great for potlucks and picnics, too. I included a few hours of refrigeration time for the meat in the prep time. Ingredients:
1 lb ground beef |
1 envelope taco seasoning mix |
1 (16 ounce) bag of chopped basic salad greens (or chop up a head of lettuce if you're feeling ambitious) |
1 (15 ounce) can kidney beans, drained |
1 can black olives, sliced (size of can depends on how much you like olives) |
8 ounces shredded sharp cheddar cheese |
12 grape tomatoes, quartered |
1 (9 ounce) bag of nacho cheese plain doritos, crushed up |
1 (16 ounce) bottle catalina dressing |
Directions:
1. Brown ground beef in a skillet, drain, then add taco seasoning mix and whatever amount of water the package calls for.
2. Cook meat per directions on taco seasoning mix package, then refrigerate meat (I usually do this the day before I plan to mix up the salad).
3. Put lettuce in a great big bowl, then add the beef, beans, olives and cheese and mix/toss really well.
4. Just before you plan to serve this, add the tomato chunks and crushed up Doritos and mix them in.
5. Pour in the bottle of dressing, mix everything one more time, and serve.
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