Taco Salad

Name: Taco Salad
Ingredients: 1 12 lbs ground beef, good quality; 16 ounces Catalina dressing, divided; 14 cup red onion, chopped; salt; pepper; 12 teaspoon dried oregano, crushed; 12 head iceberg lettuce, finely shredded; 2 tomatoes, cut in wedges; 8 ounces corn, drained (frozen or canned); 8 ounces garbanzo beans, drain; 1 (6 1/2 ounce) package tortillas (can use Cool Ranch dorito chips) or 1 (6 1/2 ounce) package corn chips (can use Cool Ranch dorito chips); 1 avocado, peeled and sliced; 1 cup cheddar cheese (or more to taste) or 1 cup Mexican blend cheese, shredded (or more to taste); pitted black olives, sliced; sour cream; chopped cilantro

16 ingredients

7 steps

Ingredients

1 12 lbs ground beef, good quality
16 ounces Catalina dressing, divided
14 cup red onion, chopped
salt
pepper
12 teaspoon dried oregano, crushed
12 head iceberg lettuce, finely shredded
2 tomatoes, cut in wedges
8 ounces corn, drained (frozen or canned)
8 ounces garbanzo beans, drain
1 (6 1/2 ounce) package tortillas (can use Cool Ranch dorito chips) or 1 (6 1/2 ounce) package corn chips (can use Cool Ranch dorito chips)
1 avocado, peeled and sliced
1 cup cheddar cheese (or more to taste) or 1 cup Mexican blend cheese, shredded (or more to taste)
pitted black olives, sliced
sour cream
chopped cilantro

Directions

1

Brown meat and drain off fat.
2

Add 1/3 cup French dressing, onion, salt, pepper and oregano.
3

Simmer 5 minutes.
4

Combine lettuce, tomatoes, corn, beans and enough dressing to moisten.
5

Toss lightly.
6

For each salad, serve meat mixture over tortilla chips.
7

Top with lettuce mixture, avocado, cheese, olives, sour cream, cilantro and additional dressing, as desired.