"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Salad Recipe

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

Joanne McNie
Added: Monday, August 25, 2008


- 1 lb - ground beef - lean
- 1/2 onion - finely chopped
- 1 packet - taco seasoning
- 1/2 cup - water
- 1 - 2 - bottles - Kraft light Catalina dressing
- 1 - 2 cups - marble cheese - shredded
- 2 tomatoes - finely chopped
- 1 bunch - green onions - chopped
- 1 head - iceberg lettuce - chopped
- 1 bag - Frito lay barbeque corn chips

- brown ground beef, onion in frying pan
- drain off any fat
- place back in pan, add taco seasoning, water
- cook until all water and seasoning is absorbed
- place meat in large bowl to cool
- pour 1/2 bottle of Catalina dressing on meat, mix, place in fridge
- toss all the vegetables together with meat mixture, add more dressing to taste, making sure it is well dressed
- before serving toss in 1/2 bag chips, toss lightly
- serve immediately
- tastes best when chips are still slightly crunchy




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