"This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day." — Melanie
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lean ground beef
1 (1.25 ounce) package
taco seasoning mix
iceberg lettuce, shredded
red onion, sliced
green onions, chopped
1 (15 ounce) can
pinto beans, drained
1 (15 ounce) can
kidney beans, drained
avocados - peeled, pitted, and cubed
shredded Cheddar cheese
1 (16 ounce) package
1 (16 ounce) bottle
Catalina salad dressing
This has been passed through our family for years. A great recipe! Some suggestions would be to serve it on top of lettuce, instead of mixing it in. That way you can keep it for leftovers. Also, mix the dressing with the meat, beans, tomatoes and cheese first, then add the chips on top and lettuce on bottom. You can do without one of the onions, and one of the beans, kidney beans work best. A great dip for chips as a snack/appetizer, too!
This is the first "allrecipe.com" recipe I didn't give 5 stars. I thought it was terrible, and everyone thought it was too sweet..just not a good combo of ingredients. It tasted far better without any dressing and without the meat.
This has been a staple in our house for years. I don't change the ingredients, just make it more figure friendly. The Kraft "Light Done Right" Catalina dressing is great and has less fat/calories. The leanest ground beef and using romaine/iceberg mix helps too! I also substitute Baked Doritos for the corn chips. Very hearty & satisfying salad...Yummy!!
I served this at a tex mex party and everyone loved it. I left out the meat though, because I was serving it with enchiladas and tacos. Make just what you need, as it doesn't last for the next day. I had everything cut up seperate and did a quick mixing just before serving. I used the chips as a bedding on the bottom of a large bowl and put a few chips on top for garnishing. I will use this recipe again.
Perfect for lunch! I used some left over chili I had on hand vs. ground beef and canned beans. I layered everything over the lettuce and added tortilla chips vs. corn chips and topped it with a bit of sour cream and "Smoked Paprika Vinaigrette" from this site.
This is by far the best Mexican-influenced salad I've ever found. It is better on day 2! Don't add chips, though, if you plan to eat it more than one day. Chips become soggy.
Excellent recipe... been using one very much the same since my grandmother brought it back from southern Ca. in the 80's.... try using a little less catalina and mix some sour cream and taco sauce with the dressing you do use for a delightfully different tasting dressing. Sometimes I add 2 pkgs of taco seasoning to the meat, unless of course, you are watching salt intake. Thanks for sharing a great recipe Melanie.
This salad was excellent! I didn't add any beans but everyone who ate it thought it was wonderful!! I've already given out the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Salad III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 546
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