"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Taco Salad Recipe

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This recipe for Taco Salad, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Matthews
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 head Romaine lettuce, in pieces
1 large tomato, chopped
6 oz. grated cheddar cheese
1 white onion, chopped
1 lb. hamburger or ground turkey, browned
1 15-oz. can kidney beans, washed and drained
1 9-oz. package Doritos
Diced black olives and avocado may be added (I do)

Dressing:
1/2 C. salad oil
1/4 C. garlic wine vinegar
1/2 Tbsp. chili powder
1/2 tsp. garlic powder or one clove garlic, minced
1 - 2 Tbsp. taco sauce
1/2 tsp. onion salt
1/4 tsp. Italian seasoning, crushed

Directions:
Directions:
Put first 4 ingredients in a large bowl. About ten minutes before serving, brown meat and add to salad along with beans and chips. Mix dressing ingredients in a jar and shake well. Pour dressing over all, toss, and serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a main dish for a family, with enough left over for midnight snacking. Great with sourdough garlic bread!

 

 

 

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