Not bad! Although a good starting point for an EXCELLENT taco salad, I felt this needed some major tweaking to suit my tastes (or for this to resemble any taco salad I've ever had). To kick this up a notch, here's what I did: a) added a packet of reduced-sodium taco seasoning to my meat (followed package directions), a 15 oz. can of (rinsed & drained) dark red kidney beans, a small can of sliced (drained) black olives, a pint of (halved) grape tomatoes and a bunch of chopped green onions, b) subbed Mexican-blend and taco cheeses for the cheddar / mozzarella varieties called for and c) used nacho flavored Doritos in lieu of plain tortilla chips (hint of lime Tostito's, Frito's or cool ranch Doritos would also be good substitutes). To add a little zing, I used Kraft zesty Italian dressing. My last change was allowing my meat to cool slightly BEFORE mixing it with the other ingredients (warm meat will melt your cheese and turn your lettuce soggy!). While I felt the use of Italian dressing was ingenius AND unique, I will stick with a more traditional alternative next time (i.e. Thousand Island, French or Catalina) - but that's just me. I would certainly use Italian dressing if I didn't have anything else to use in its place (this was fine with it). All in all, this was well-received at my neighborhood block party and a GREAT way to feed a HUNGRY crowd! Thanks for sharing, JOHANNIB! :-)
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Not bad! Although a good starting point for an EXCELLENT taco salad, I felt this needed some...