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Taco Salad Recipe

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This recipe for Taco Salad is from Carroll's Group Home Fall 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:  
3 pounds lean ground beef
3 (1.25 ounce) packages taco seasoning mix
3 heads iceberg lettuce, shredded
3 red onion, sliced
3 bunches green onions, chopped
3 (15 ounce) cans pinto beans, drained

3 (15 ounce) cans kidney beans, drained
6 large tomatoes, chopped
3 avocados - peeled, pitted, and cubed
1-1/2 pounds shredded Cheddar cheese
3 (16 ounce) packages corn chips
3 (16 ounce) bottles Catalina salad dressing
Directions:
Directions:
Prepare the ground beef as directed by taco seasoning package and set aside.

In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.

Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
Number Of Servings:
Number Of Servings:
26
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Try to add the chips *just* as soon as you plate. It maintains the appropriate texture that way.

 

 

 

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