This recipe for Taco Salad came from the son-in-law of my friend Joan, who lives in Evansville, Tennessee. He made this along with a stock pot full of chili for us for dinner one night back in 1990.
He told me that the recipe had eight ingredients, and that is how I’ve always remembered this recipe down through the years. In my mind I count out those eight items and write down the ones I need from the grocery store.
One of the ingredients for this salad originally included avocado, but I always leave that out as my daughter is allergic to avocados.
He used Thousand Island for the dressing on this salad, which I changed over the years. I make my own dressing with sour cream and either salsa or taco sauce. I don’t measure, but instead add the salsa to the sour cream until it’s the consistency that we like.
Salsa or Taco Sauce
There are no amounts to the ingredients of this recipe, but I usually start with two pounds of ground beef and cook and season it with my homemade taco seasoning. Then I’ll add two cans of Lucks chili beans, or if I’m using other canned beans I would rinse them first.
Then I will chop up one or two heads of lettuce, depending on how small or large they are. I chop up at least two tomatoes, grate at least eight ounces of cheddar cheese, smash up one bag of tortilla chips and add that along with a drained can of black olives.
All of this is mixed together in my largest kitchen bowl. Then I make the dressing ingredients and add them to a jar and shake well. I serve the dressing alongside the salad and let people add as much or as little as they want to add. This way I can store the leftovers in the refrigerator and they last longer than they would if I had added the dressing.
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