It may have been the frozen strawberry vodka speaking, but I had a phenomenal taco salad while I was in Vegas. Regardless of whether it was actually delicious, I was still set on recreating the dish. The only problem? I don’t know anything about cooking red meat. No, really!
I used Paula Deen’s recipe as a starting point, but of course, I never color within the lines.
I blended various recipes to create some serious deliciousness.
Taco Salad Ingredients:
2 ripe tomatoes
2 cups of cheddar cheese
1 head of iceberg lettuce shredded
1 pound of lean ground beef, browned, crumbled and drained
1 can of turkey chili beans (16 ounces)
8 ounces of Catalina dressing
4 tablespoons of sour cream
6 green onions chopped
Package of taco seasoning
In a large skillet over medium-high heat, brown ground beef. Drain grease.
Add taco seasoning of your choice, can of chili beans, and one-third of the bottle of the salad dressing.
Let simmer for 15 minutes.
Meanwhile, combine the lettuce, tomatoes, green onions, and sprinkle the cheese on top.
Add the remaining salad dressing and toss.
Serve with tortillas or chips.
I used a package of Fiesta Ranch dip mixed with sour cream as well as fresh guacamole to use with the recipe for
taco salad wraps.
What will you be bringing to any barbecues this weekend?