Friday, May 1, 2009
Taco salad is one of those meals that often finds it's way into the rotation at our house. It's in my "Favorite Recipes" notebook...not that I use a recipe anymore. I've got the basics down and I just start dumping. It's quick, it's easy, and it's yummy. This recipe makes a good-sized salad, so I was thrilled to receive the news of unexpected dinner company. My uncle called just as I was chopping the tomatoes. He and my cousin were passing through our town for a college visit. "Have you eaten?" I asked. "No." "Well, come on over! I've got plenty." Taco salad really isn't that good the next day. The chips get soggy, the lettuce gets wilty, the cheese...a little slimy. I was glad to feed two more guys and just put away a tiny Tupperware of salad when dinner was finished.
Here's how it comes together.
I use about 8 cups of lettuce. I just chop a head of lettuce up. I throw 4 cups in the bottom of a large bowl.
Next, half a can of rinsed kidney beans.
And one chopped tomato.
A sliced green onion.
Some sliced black olives.
About half a pound of prepared taco meat.
Sprinkle with shredded cheddar or Mexican blend cheese.
The next layer was supposed to be about 2 cups of broken Doritos. I use baked Doritos to lower the fat and calories in this recipe. I forgot to take a picture of the chip layer. After the chips, I repeat all of the layers again: lettuce, kidney beans, tomato, green onion, black olive, meat, cheese, and chips again.
Here's the finished product.
For dressing, I mix some sour cream with salsa. It's also good with Western dressing or Ranch.
1 lb. lean ground beef
3/4 cup water
1 pkg. taco seasoning
8 cups shredded lettuce
1 can rinsed kidney beans
2 medium tomatoes, chopped
2 green onions, sliced
1 can sliced black olives, drained
2 cups reduced fat cheddar
4 cups baked Doritos
2/3 cup light sour cream
2/3 cup salsa
Prepare beef with seasoning according to package directions. In a large bowl, layer lettuce, beans, tomatoes, green onions, black olives, meat, cheese, and Doritos. Mix the salsa and sour cream to make the dressing.
For a printable copy of this recipe, click here!