Thanks to an idea from CoolWhip, I am going to try and post a recipe each Friday. And for my first installment, I am posting my Taco Salad recipe. Since it's almost summer time when salads are a must, I thought I would post one of my favorites. I often get asked to bring this to potlucks and it usually ends up gone because it's yummy. Mostly because of the chips. Salad + chips = delish!
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce - rinsed, dried, and shredded
1 orange or red bell pepper, chopped
3 cups shredded Colby Jack cheese blend
2 tomatoes, chopped
1 small can sliced olives, drained
1 small avacado
4 ounces crushed tortilla chips (Nacho Cheese or Spicy Nacho Doritos)
1/4 cup Catalina dressing (I sometimes make my own using ketchup, vinegar, sugar, Worcestershire sauce, etc... but lately I just use the bottled stuff "lite")
1 can chili beans, undrained
Basically, cook the meat and add the seasoning according to package instructions. Wait for the meat to cool. Mix the other ingredients, adding the dressing and chili beans last. Serve. If you want to make ahead and refrigerate, mix together the meat, beans, and dressing in one container and the other ingredients (except cheese and chips) in another. Then when you're ready to serve, mix all together and add cheese and chips. I sometimes mix everything together but the lettuce and chips. Then I put lettuce, the salad mix, and then chips on top. This means that if you refrigerate the leftovers, you won't have soggy lettuce or soggy chips! Enjoy!