Taco Salad

This salad, even with all of my alterations, reminds me of my childhood. My grandmother knew it was one of my favorites and made it whenever I visited her.

My grandmother’s recipe is always a hit. The only thing I don’t like about it is that any uneaten salad will wilt. I don’t like to toss uneaten food and my family of five cannot polish off this large salad in one evening, so unless I am feeding a large group, I don’t mix anything in with the vegetables. Instead I create a salad bar. I put a bowl of salad mixture, a bowl of cheese, a bowl of broken chips, a bowl of the meat and bean mixture, a bottle of dressing, and a jar of salsa on the island and let everybody make their own salad:

After dinner I put lids on the bowls, pop everything in the refrigerator, and then I can use the leftovers as I please: I think I will add some corn to the bean and meat mixture and use it along with the cheese in enchiladas. I can freeze the enchiladas and then bake them once the temperature drops. The salad will be rolled over into tomorrow night’s Apple Walnut Salad.

Taco Salad

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Alea

Recipe type: Salad

Serves: 6

Ingredients

• 1 lb. ground beef (I sometimes use chicken, cut into bite size pieces)
• 1 small onion, chopped
• 1 can kidney or black beans, drained
• 1 package taco seasoning mix (how to make your own taco seasoning)
• 1 head of lettuce, torn
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 tomatoes, chopped ( I prefer to use cherry tomatoes)
• 1 cup Mexican cheese
• 2 cups crushed tortilla chips (I save the remnants from bags for this)
• Kraft Classic Catalina Dressing

Optional:

• sour cream
• guacamole
• salsa
• any other vegetables you like in your salad

Directions

1. Brown the hamburger with the chopped onion; drain any fat.
2. Add the beans and taco seasonings; stir until thoroughly mixed.
3. Remove from heat and let cool while you prepare the vegetables.
4. In a large bowl toss lettuce, carrots, celery, and tomatoes.
5. Stir in the cheese, chips, and meat mixture.
6. Stir in dressing and toss until the vegetables are lightly coated.
7. Serve immediately.

3.2.1753

My Swiss chard and lettuce plants continue to produce, though at a much slower rate. However, I think we are going to have enough greens to have salads for dinner through the weekend. They come together fast and require very little cooking to prepare, so the kitchen stays cool in the evening. I am working hard to come up with different flavors because I do not want my kids to feel like they are eating the same thing every single night. Do you have any unusual salad combinations that you enjoy?