Easy Main Dish Salads: Part 3
This is my go-to taco salad recipe. I love to make it and, honestly, I don’t measure the ingredients much anymore. I also use my own taco seasoning mix recipe (click here for the recipe) and make homemade French dressing (recipe below). You, of course, may do whatever you want. (It’s really easy to make your own taco seasoning, though. I’d recommend trying it at least once.)
1 lb. lean hamburger (I use ground buffalo.)
1 package taco seasoning (See recipe here.)
1 can kidney beans, drained
1 small head lettuce, shredded
1/2 C. grated cheese (cheddar, mozzarella, Jack, or marble)
4 tomatoes, cut into small pieces, optional
1 C. Catalina or French dressing (Or make your own with the recipe below!)
1 small bag of tortilla chips (I know. “Small” is a strange measurement. Just put some in and put more on the table. You won’t mess this up.)
In a frying pan, cook the hamburger and add taco seasoning. Cool slightly. (If the hamburger has a lot of visible fat on it, you may want to drain on a paper towel.) In a large bowl, toss the kidney beans, lettuce, cheese and tomatoes. Add the hamburger. Just before serving, add the dressing and chips. Mix and serve. Serves about 6.
Homemade French Dressing
This makes a generous two cups. You may want to halve it.
1/2 medium onion, cut into pieces
1 t. salt
1 T. sugar
1 t. paprika
2 t. Dijon mustard
1/2 t. Worchestershire sauce
1/2 C. ketchup
1/2 C. cider vinegar
1 C. salad oil (I often use half vegetable oil and half olive oil.)
1 clove garlic, pressed (optional)
Puree onion in blender. Add remaining ingredients except oil and garlic; blend thoroughly. With motor running, add oil in a slow stream. If using garlic, stir in.