A couple of weeks ago we celebrated the many milestones that occur this year in my husbands’ family. Several birthdays, my in-law’s 40th wedding anniversary, etc. There was quite a bit of food, and my sister-in-law Jennifer’s friend Sarah brought this delicious taco salad. I made sure to get the recipe from her so I could try it myself.
I had never been much of a taco salad person. I think I ordered it once in a restaurant when I was younger. But this is a great recipe, though I imagine not much different than the other recipes floating around out there.
I made it this weekend, and it was so good. If you’ve never tried it, you should definitely take a stab at it. I guarantee the bowl will be empty before you know it!
Makes 1 very large bowl.
1 lb. ground beef
1 pkg. taco seasoning
1 head lettuce – I used romaine – chopped and washed
1/2 green pepper, finely diced
2 green onions, sliced
1-2 tomatoes, diced
1-2 cups shredded cheddar cheese
1 bag of corn chips, or tortillas – I like the scoop kind for some reason
1 bottle Thousand Island dressing
In a skillet, brown ground beef, and add taco seasoning, according to package instructions. Set aside to cool, refrigerate until completely chilled.
In a large bowl, combine lettuce, green pepper, green onions, tomatoes, cheese and hamburger. Crumble chips into large chunks, and add to salad.
Add bottle of dressing, and combine completely. Store covered in fridge until ready to serve.
This is great even the next day, you can throw some fresh chips in for crunch and a bit more dressing.
I have a friend that uses Catalina dressing instead, that would be good too.
If you wanted, you could fancy it up slightly by plating each serving separately, and line the outside of each serving with large restaurant style chips, garnishing with fresh tomato, green onions and cheese, making it a main course.
This is great as a side, to take to a potluck or barbeque, or really, it can be a meal in itself.