Taco Salad
Ingredients
Head of Iceberg Lettuce
Package of grape tomatoes
1 large onion
2 pounds of ground beef
1 or 2 packages of Taco seasoning ( use bulk and follow directions on container)
1 pound shredded Mexican blend cheese
1 large bottle of Catalina dressing
1 bag of Fritos
Directions
Brown ground beef in a large skillet. I use my potato masher to brown all of my ground beef so that it’s nice and crumbly without any large chunks.
Drain meat
Add your taco seasoning and simmer per directions.
Place your meat in the refrigerator or some place to cool down. You do not want to add your meat to the veggies until it’s totally cool
Wash and chop lettuce and place in your serving bowl
Chop onion and place in your serving bowl
Once the meat is totally cooled add it to your veggies and mix with the Catalina dressing
Add your shredded cheese
Add your tomatoes
Mix everything together
Serve with Fritos. You can put your Fritos in the mix but they will become soggy after a while. Because this is so large I let everyone add the Fritos at the time of serving so they can have as many or as few as they want and it will store better without the Fritos.
If I’m not making this for a large crowd I will also omit the tomatoes and put them in at the time of serving because I do not like tomatoes once they have been refrigerated.
My serving dish is actually a plastic cake plate that will lock together with the bottom. This way I can mix everything together and transport to a function without worry that it’s going to spill in the car or something get into at the function.
Equipment
Skillet
Potato Masher
Spoon
Strainer to drain meat or paper towels
Knife for chopping – I use 8 inch cooks knife, it’s the most versatile for lettuce and onion
Serving bowl