 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This is for a crowd. It can be eaten hot or cold, so it works well on picnics, potlucks, etc. It is quite a conversation piece since I serve it in a real bucket with small plastic shovels as 'dippers'. It tastes like taco's, but there is no taco seasoning in it. It can be the main course or served as a side dish. Everyone wants the recipe! Ingredients:
2 heads iceberg lettuce (torn into bite-sized pieces) |
4 tomatoes (diced) |
1 large red onion (chopped) |
6 cups low-fat cheddar cheese (low fat and shredded) |
1 (14 1/2 ounce) package corn non-fat tortilla chips (no fat and broken) |
2 (12 ounce) jars light ranch salad dressing (light and creamy) |
1 (12 ounce) jar salsa (chunky) |
2 lbs lean ground beef |
Directions:
1. As you tear and chop the lettuce, onion, and tomatoes, place them into a large container. I always use a clean bucket, hence the name, and it is full when the salad is completed. Crumble in the tortilla chips, and add the cheese. Stir in the two jars of Ranch dressing, and the salsa. Mix well. Set aside.
2. Brown the ground beef in a large skillet over medium heat, stirring and crumbling as it cooks. Drain off grease. Stir the beef into the salad just before serving.
|
|