Mexican Salad Aka Frito or Taco Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
My favorite taco salad recipe in the world. After my grandma passed I thought I had lost the recipe forever but found it in an old church congregation cookbook that was published in 1980 and it had her recipe in it! I hope you enjoy it as much as I do. Ingredients:
1 1/2 lbs ground beef |
1 (10 1/2 ounce) can campbell's cheddar cheese soup |
1 (10 1/2 ounce) can campbell's cream of mushroom soup |
1 (15 ounce) can tomato sauce |
1 teaspoon oregano (or to taste) |
1/2 teaspoon crushed red pepper flakes (more or less to taste) |
1 head iceberg lettuce, torn into bite size pieces |
1 -2 tomato, diced |
1 red onion, diced (optional) |
2 (2 1/4 ounce) cans pitted black olives, sliced (more or less to taste) |
1 (14 ounce) bag fritos corn chips (original) |
Directions:
1. Brown and drain ground beef. Add soups, tomato sauce, oregano, and crushed red pepper flakes. Stir together well and let simmer over medium-low heat for 15 minutes. Remove from heat and let cool. Pour over remaining ingredients, mix well, and serve immediately.
|
|