"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

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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