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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Taco Salad Recipe

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This recipe for Taco Salad is from The Wellen Family Cookbook Project, 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 pkg (8oz) Cream Cheese
1 c. Hot Picante Sauce
2 c. Cottage Cheese
2 c. Salsa Con Queso
3/4 lb. Ground Beef
1 head Lettuce
2 Vine Ripe Tomatoes
2 c. Shredded Cheddar Jack Cheese
Directions:
Directions:
Bring cream cheese to room temperature.
Mix cream cheese, cottage cheese, and picante sauce in a medium mixing bowl, then spread evenly over the bottom of a glass baking dish.
Over medium high heat brown the ground beef and drain the fat. Stir in the salsa con queso until well combined and spread over the top of the cheese layer.
Place baking dish in refrigerator to cool for at least 1 hour.
While dish is cooling, chop tomatoes, and shred the lettuce.
Top the dish with lettuce and tomato and serve.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a family favorite that my Aunt Sheri makes every year for holidays. The type of picante sauce is not critical, and the heat level can be whatever you prefer.

 

 

 

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