Taco Salad
A friend and I got to talking about what we used to make for dinner in the 1970's.
Of course, taco salad came up. It was new, and all the rage; the secret ingredient? French dressing!
I made it recently for our son and daughter-in-law, and this retro version was a hit.
Adjust quantities of additions to your taste-- for example, if you like lots of olives in your tacos, add more... don't like olives in your tacos at all?, don't add any.
1 lb. ground beef
1 envelope taco seasoning
About 3/4 c. French dressing (zesty/creamy, not a vinaigrette)
1 head romaine, rough chopped
2-3 small-medium tomatoes, diced
1/4 - 1/2 c. diced or slivered red or green onion
1 bell pepper, cut into thin, short strips
1 can black or red kidney beans, rinsed and drained
1/4 c. sliced black olives, optional
1 c. shredded cheddar cheese
Tortilla chips
Sour cream, optional
Brown the ground beef, and add the taco seasoning according to package instructions. Starting with 1/2 c., stir in French dressing, and add more until it is to the flavor/consistency of your choosing. You want it to be sort of like loose chili, so it will mix well with the salad. Toss with all of the other ingredients except chips and sour cream.
To serve:
Either toss some slightly broken tortilla chips into the salad, or place them into shallow serving bowls, then top with the salad. Garnish with a dollop of sour cream, if using.
Recipe created or adapted by Liz Talley, Urban Graze
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