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"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

4 stars - based on 1 vote
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This recipe for Taco Salad is from The Ultimate Donovan Family Reunion 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. lean ground beef
taco seasoning mix
lettuce (can use 1 head of iceburg or other type)
grape tomatoes
1 large package of shredded cheese (Monterey Jack or other)
small can sliced black olives
1/2 - 3/4 bottle of Catalina salad dressing
tortilla chips, to taste
Directions:
Directions:
Clean lettuce and break into bite-sized pieces in a large bowl. Cook meat thoroughly and drain, if necessary. Add taco seasoning with water into the meat as instructed on package. Mix thoroughly.
Put shredded cheese on top of lettuce, then black olives, and tomatoes. Distribute meat/taco mixture (while it is warm) on top of all and mix all ingredients together. Pour salad dressing on top and again mix all ingredients together. Serve with tortilla chips either broken up and sprinkled on top or just eat them with the salad.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is an easy and fun summertime supper. Experiment and put whatever ingredients you want into the salad. Enjoy!

 

 

 

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