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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Taco Salad Recipe

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This recipe for Taco Salad is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb of ground meat
1pkg of taco seasoning
1-2 tomatoes
1 green bell pepper
1 can of light red kidney beans
1 bottle of Catalina salad dressing
1 bag of nacho cheese Doritos
shredded cheese
lettuce
Directions:
Directions:
(1) Once the hamburger meat is thoroughly cooked, add the taco seasoning and cook per the directions on the package. After that is done, put the meat in a bowl and set in the fridge to cool.

(2) Next chop up the tomatoes and bell pepper and put them in a separate bowl. Rinse the kidney beans and add them to the mixture. Add 3/4 of the bottle of Catalina dressing and mix it all together.

(3) After the meat has had a chance to cool off, add it to the tomatoes, bell pepper, and kidney beans.

(4) When ready to serve, add taco salad to a bowl or plate and top with shredded cheese, lettuce and a couple of handfulls of crunched up nacho cheese Doritos.
Personal Notes:
Personal Notes:
The taco salad by itself is plenty to serve as an entire meal. It also goes well with carne asada. Makes for good leftovers too! Always a hit at gatherings with family and friends. If you're making it for a larger group, just double up on the ingredients.

 

 

 

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