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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Taco Salad Recipe

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This recipe for Taco Salad is from The Martinson Family 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 package taco shells (10 shells)
1 large avocado
1 pound ground beef
1 package taco seasoning
1 cup water
3 cups lettuce, torn into small pieces
3 cups assorted salad greens
2 medium tomatoes, cut in wedges
1 small onion, sliced and separated into rings
1 can (16 oz.) kidney beans, drained
1 cup grated cheese
1 cup sour cream
Directions:
Directions:
Break chips into small pieces. Peel avocado; cut 2 slices for garnish, cut remaining into cubes. Cook ground beef with taco seasoning and water. Combine taco chips, 1/2 of the avocado, salad greens, tomatoes, onion, kidney beans and cheese. Toss with meat and serve with taco sauce and sour cream. Garnish with avocado slices.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
If I had taco salad every night of the week, I'd be happy! This is just one version but it's a bare bones recipe that can be added to. Actually, I'm the queen of NON-hot food and love the simple dressing of fresh lemon juice and sea salt for a dressing! (I always win in the "wimp" category in chile cook-offs because I can't take the heat of hot peppers!)

 

 

 

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