"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taco Salad Recipe

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This recipe for Taco Salad, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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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