Another one of DH's favorite meals is taco salad. We've had it at all kinds of restaurants, done all kinds of ways, but the way I make it at home is the way my mother taught me. I don't know if I've mentioned it before, but she's a Texas cook–and I've found recipes just like hers in many Texas cookbooks. This taco salad is one that you can find at parties, brunches, church suppers, and other kinds of gatherings. While there are a few variations, which I'll mention below, this is the basic recipe.
Taco Salad Texas Style
3/4 to 1 pound lean ground beef
1/2 head iceberg lettuce, cut in bite-sized pieces or shredded coarsely
1-2 tomatoes, diced
1 15-oz. kidney beans, rinsed and drained
1/2 to 3/4 cup shredded cheddar cheese
3 cups tortilla chips, slightly crushed (not fine)
1 cup Kraft Catalina dressing
Crumble and brown the ground beef; let cool slightly. Combine with remaining ingredients. Serves 4.
Additional add-ins: diced canned/jarred jalapeños, sliced or chopped black olives
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