Taco Salad

Remember when I made Tater Tot Casserole?

I know, I know, not my finest hour.  But the relative ease of preparing a delicious side dish with pre-assembled, pre-cooked pieces of potato seemed like a really easy and nifty idea.

So much so, in fact, that I brought you another easy and nifty idea.  As you're going to learn, I love nacho-flavored chips, specifically a brand that comes in a red bag that I will leave nameless... they are my one, true vice.

However, I'm preparing to give them up for Lent.  Don't ask me why, since I'm not a practicing Catholic, but I have always celebrated Lent by giving up something valuable until Easter.  And since I've tried and failed several times to give up chocolate and soda, I'm going to go for the nacho tortilla chips and reclaim a sliver of my willpower.

Anyway, I am making this salad one last time because I love it so, so much.  It's such a good comfort food and incorporates some of my most favorite flavors.  I got the recipe from an old high school coach during our post-season team BBQ, and I've been hooked every since.

And, I get to call it a salad because it has lettuce in it.  That makes this almost like a health food, right?






Taco Salad

1 lb. lean ground meat (I use beef or turkey)
1 packet taco seasoning
2 tbsp butter
1/2 head of lettuce, roughly shredded
3 tomatoes, roughly chopped
2 cups Mexican-style shredded cheese
4 cups Nacho-flavored tortilla chips
1 1/2 - 2 cups Catalina dressing

Saute ground meat in butter on medium hear until browned.  Drain excess fat and pour in taco seasoning.  Allow meat to cool in refrigerator.

Prior to serving, combine meat, lettuce, tomatoes and cheese in a large bowl.  Pour in Catalina dressing and mix to coat the salad.  Serve with chips or add the chips to the bowl and serve.



Listening to:   YMCA - Macho Man