This recipe was posted over the summer months, and it has been the most popular post on my site for this year. If you missed out on the taco yumminess you may want to give this one a try. It’s definitely a great recipe for anytime of the year. Enjoy!
Taco Salad for a Crowd – Originally posted in May 2012
For the past two or three days it has been over 90 degrees here in So Cal, just a hint of summertime coming our way. The hot weather calls for some lighter and yummy dinners. Tonight I made the gang a Taco Salad. I called my Mom to find out the origin of this recipe, and we came to the conclusion that I was a recipe that was passed around the neighborhood when we were growing up. However, I have put my own twist on the recipe, with the help of my daughter Naomi.
- 1 lb. ground turkey or ground beef (whichever you prefer)
- 1 can of kidney beans (15 oz)
- 1 pkg of taco seasoning
- 1 bag of fritos (10½ oz)
- shredded cheese (we like the cheddar & monterey jack combo)
- shredded cabbage
- green onion
- Brown the meat, and drain off the grease.
- Drain the beans and add them to the browned meat. I like to do this to heat up the beans.
- Mix in the taco seasoning and the amount of water that is called for on the package.
- Simmer this mixture until you have cooked off almost all of the liquid.
- While the meat is simmering;
- Chop up the tomatoes
- Chop up some green onions.
- Chop the shredded cabbage into smaller bite size pieces.
- Crush the fritos, in the bag, with a rolling-pin. Open the bag a bit first though to let out the air.
For the salad assembly:
- The layering effect is Naomi’s twist on the recipe.
- In a large glass bowl layer the ingredients like this:
- Meat and beans
- Shredded cabbage
- Green Onion
- Then repeat the layers for a second time.
- You can either serve the salad layered, or if your adventurous like me you can toss the whole salad and serve.
- For garnishments put out your favorite salsa, sour cream, and black olives (that’s ones for you Hilary!)
- This recipe can easily be made with shredded chicken or beef.
- You could add additional cans of different types of beans (black or pinto).
- You could flavor the meat with your favorite salsa instead of taco seasoning.
- Any garnishments that you like can easily be put on top or served with your salad on the side.
This is truly a yummy recipe, and so easy to throw together. Oh and I like using the shredded cabbage because it does not get soggy at all. I put out the cabbage when we have just plain old tacos in the shell too. For this twenty-something household, this salad makes a great big meal and is great for staying on budget. If you’ve never made this before it’s a real treat. If you haven’t made it in a while you’ve been missing out like me. I’m definitely mixing this recipe in with my weekly summertime meal planning.