Hi Nancy & Everyone - Chris in NM, your Taco Salad is very
similar to a 'staple' in our household for a quick, summer
meal that is as nourishing as it is tasty, not to mention it
does not heat the kitchen. Our family really liked it
growing up. Here is my version:
BJ's Taco Salad
Ground meat (amount depends on how many you are preparing
for) browned in skillet, drain fat, add chili powder (to
taste), salt and pepper, add 1/4 to 1/2 cup water - allow to
simmer while preparing rest of ingredients for salad, or
until liquid cooked out, keep hot
1 head lettuce, thinly sliced, rinsed - spin dry in salad
spinner
Shredded Cheddar cheese
1 large onion, finely chopped (I have used sliced green
onion, tops included)
Tomato, diced
Black or Green olives, drained
Nacho chips
Hidden Valley Ranch Dressing (I make mine with Hidden Valley
Ranch mix, Hellman's mayo and buttermilk)
We prepared them individually; to assemble: lettuce, cooked
meat (hot), shredded cheese and top with onion, tomato,
olives and dressing; serve Nacho chips on side, or crumble
over top...great dish!
Betty in MS
http://www.nancyskitchen.com
