Summer Supper solution - Taco Salads
A meal in a salad bowl. A great supper solution for
those days when you've worked all day in the yard and don't feel like cooking.
These recipes originated with friends and I've added a few ingredients
of my own. I've always used the bought dressings for these
but I'm sure they would be even better with homemade dressings.
1 lb. lean ground beef
2 Tbsp. taco seasoning
1 head iceberg lettuce
1 - 2 tomatoes
montery jack cheese
bell peppers- red, green, yellow - your choice
zucchini or cucumber (opt)
Catalina style salad dressing
Brown the ground beef into a frying pan, removing the excess fat with
a spoon or baster. Add the taco seasoning, stir in well and fry a few minutes longer.
Set meat aside to cool.
Seed the tomatoes and chop.
Cut the cheeses into a 1/4" dice. You should have at least 1 cup combined.
Chop up the peppers - again about 1 cup chopped.
Chop the zucchini or cucumber into a 1/4" dice.
Tear the lettuce into a large bowl. Add the ground beef, tomatoes, cheese, peppers, zucchini
and corn chips. Toss with enough dressing to moisten.
This Taco Salad comes to me from my friend Debbie.
Chicken Ranch Taco Salad
1 head lettuce, washed and torn
2 cups crushed taco chips
2 cups shredded "TexMex" cheese
4 grilled chicken breasts, sliced
2/3 cup Peppercorn Ranch dressing
1 cup chopped red and green bell peppers
chopped tomato if desired.
Toss all ingredients together just before serving.
Note: chicken breasts grilled on the BBQ give this salad its special flavour.