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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a taco salad my Grammy Tinker has been making for 35+ years. It is always a hit at picnics, barbecues & family get togethers. Ingredients:
1/2 head iceberg lettuce, shredded |
1 (15 ounce) can dark red kidney beans, drained |
1 cup shredded monterey jack pepper cheese (etc.) or 1 cup cheddar cheese (etc.) or 1 cup monterey jack cheese (etc.) or 1 cup colby (etc.) |
1 cup doritos nacho cheese flavored tortilla chips |
1 red onion, finely diced |
2 tomatoes, finely diced |
1 (4 1/4 ounce) can black olives, sliced |
1 lb lean ground beef, browned & drained or 1 lb ground turkey |
1 tomato bouillon with chicken flavor (knorr brand) |
1 tablespoon chili powder |
1 tablespoon paprika |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2 cup water |
1 (16 ounce) bottle catalina dressing (light, honey, or regular) |
Directions:
1. After browning & draining the Ground Beef, return to skillet. Add Water, Bouillon Cube & Seasonings. Cook over medium-high heat until water has evaporated. Set aside or move to the freezer until seasones meat is cool.
2. Toss all ingredients (except Chips & Dressing) in a large serving bowl.
3. Just before serving, add Chips & Dressing to taste.
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