I don’t know where this salad originated, just glad that it did. Over the years I have made adjustments to it that seems to suit my family. The beauty of this recipe is that you can take whatever liberties you want, add away I say! The key is in the marinating so make sure you have enough Catalina dressing. Serves 4-6 hungry people
Ingredients:
1 lb ground beef
1 head of iceberg lettuce
1 large bottle (Family size) of Catalina dressing
1 bag of Tostitos
½ purple onion – diced
1 bunch of green onions – chopped
2 large or 3 medium size tomatoes – diced (I like to use a package of grape tomatoes)
1 can of black olives – chopped
1 can of garbanzo beans (chick peas) – drained
1 can of dark red kidney beans - drained
1 package of shredded cheddar cheese
large serving bowl
Instructions:
In a 13 x 9 dish stir in the onions (both purple and green), tomatoes, black olives, garbanzo beans, kidney beans and ½ the package of shredded cheddar cheese. Pour in the entire bottle of Catalina dressing. Cover with saran wrap and marinate in refrigerator for 4 - 24 hours, the longer the better.
½ hour before serving fry the ground beef into small crumbly bites. Allow to cool.
Wash the iceberg lettuce and pat dry. Get the large serving bowl and tear up your lettuce into bite size pieces and put into bowl. Add ground beef and the marinated veggies. Stir. Open Tostitos and take out handfuls crumbling them over top (this is to taste). Stir them in. Sprinkle remaining shredded cheddar cheese. Serve immediately!
Ingredients:
1 lb ground beef
1 head of iceberg lettuce
1 large bottle (Family size) of Catalina dressing
1 bag of Tostitos
½ purple onion – diced
1 bunch of green onions – chopped
2 large or 3 medium size tomatoes – diced (I like to use a package of grape tomatoes)
1 can of black olives – chopped
1 can of garbanzo beans (chick peas) – drained
1 can of dark red kidney beans - drained
1 package of shredded cheddar cheese
large serving bowl
Instructions:
In a 13 x 9 dish stir in the onions (both purple and green), tomatoes, black olives, garbanzo beans, kidney beans and ½ the package of shredded cheddar cheese. Pour in the entire bottle of Catalina dressing. Cover with saran wrap and marinate in refrigerator for 4 - 24 hours, the longer the better.
½ hour before serving fry the ground beef into small crumbly bites. Allow to cool.
Wash the iceberg lettuce and pat dry. Get the large serving bowl and tear up your lettuce into bite size pieces and put into bowl. Add ground beef and the marinated veggies. Stir. Open Tostitos and take out handfuls crumbling them over top (this is to taste). Stir them in. Sprinkle remaining shredded cheddar cheese. Serve immediately! 
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1 comments:
Taco salad is a favorite in my home, too. I like to serve it "buffet style" where everyone creates their own version of the salad. We start with lettuce then pile on the individual toppings according to each person's preference. Finish off with the dressing.
I'm a vegetarian who also doesn't like heavy salad dressing. I skip the meat and use salsa for my dressing. The rest of my family is able to make the same kind of choices so, everybody is happy!
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