Recipe: Taco Salad

Ideal for a potluck and simple to make on board

By Katherine Minton

Nacho chips and dip,chili, grilled chicken or chorizo sausage, refried beans, tortilla wraps or quesadillas would all make welcome additions to the menu. This recipe is easily adapted to your own preferences or what you have available. You may want to add some lime juice, hot sauce or jalapenos. If you’re not taking it for a potluck meal, the taco salad will serve 4 to 6 for a lunch.  

 

Ingredients

1 head        Iceberg lettuce, torn into bite-sized pieces
1 packet    Taco mix
1 lb              Ground beef
                Water (for taco mix)
5-6 tbsp    Salsa
3-4           Green onions, sliced
5-6 tbsp    Chopped cilantro (optional)
1 cup        Cheddar cheese, grated
1/2 cup     Catalina salad dressing
1 bag        Corn chips (use 2-3 handfuls)

Method

• Put lettuce in large serving bowl
• Make taco mix with ground beef and water (follow packet instructions)
• Let taco mix cool and remove any excess fat
• Toss taco mix and remaining ingredients, holding back some of the tortilla chips for garnish

Serves 4-6

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