Effortless meals are especially popular during the hot summer months.
Whether you’re preparing a meal for your family, or are entertaining friends, a hearty salad is certain to please any appetite. That’s where the taco salad comes in.
Consisting of lots of lettuce, browned hamburger, a variety of vegetables, sauces and dressings, a taco salad is a meal in itself.
These tasty salads can be made a number of ways with various ingredients. Here are a couple of recipes — thanks to Sue Corlett of Hawarden, Iowa, and Mrs. Chris Van Wyhe of Hills, Minnesota, respectively.
1 pound ground beef
1 tablespoon chili powder
1/8 teaspoon pepper
2 large tomatoes (cut in wedges)
1 large red or white onion
1 head lettuce (shredded)
1 can kidney beans (drained and rinsed)
1/2 pound Cheddar cheese (grated)
1 small bottle Italian dressing
1 bottle taco sauce
1 small package taco chips or taco shells (crushed)
Brown meat and add chili powder and pepper. Drain off excess fat and cool. Add tomatoes, onion, lettuce, kidney beans, cheese, dressing and taco sauce. Before serving, add chips and toss.
Taco salad & dressing
1 pound hamburger
1 package taco seasoning
1 head lettuce (shredded)
4 medium tomatoes (diced)
1 can kidney beans
1 large onion
8 ounces shredded Cheddar cheese
1 package taco-flavored chips
8 ounces Thousand Island dressing
1/3 cup sugar
1 tablespoon taco seasoning
1 tablespoon taco sauce
Brown hamburger. Add taco seasoning; reserving 1 tablespoon for dressing. Cool. Layer salad ingredients in bowl, starting with lettuce and ending with cheese. Cover and refrigerate. When ready to serve, toss with combined dressing and chips.
This recipe for taco tower served as a dip with round taco chips came from Reid Holsen of Sioux Falls.
2 ripe avocados
8-ounce package cream cheese
1 large container sour cream
1 medium chopped onion
1 head lettuce (chopped)
2 chopped tomatoes
3 cups shredded Cheddar cheese
Peel and pit avocados. Combine softened cream cheese and sour cream. Beat mixture until smooth without lumps. Add garlic salt to taste. Spread this mixture on a large cookie sheet or serving platter. Top with chopped onions, lettuce, tomatoes an Cheddar cheese. Serve as a dip with round taco chips.
Colby fiesta salad
6 six-inch diameter flour tortillas
2 tablespoons of melted butter
1 pound of ground chuck
1 package (1-1/4 ounces) of taco seasoning mix
3/4 cups of water
2 cups of shredded iceberg lettuce
1 can (15-1/4 ounces) of garbanzo beans, rinsed and drained
1 large tomato
1 medium onion, sliced into rings
1/2 cup of pitted, ripe olives
1 cup of evaporated milk
2 cups (8 ounces) of shredded Colby cheese
Chopped jalapeno peppers, if desired
Brush tortillas lightly with butter. Place tortillas, overlapping slightly in a round pie plate. Bake in a 350 degree F oven for 10 minutes. Brown ground chuck in skillet until crumbly; drain off excess drippings.
Add seasoning mix and water: simmer, uncovered for 10 minutes. Meanwhile, sprinkle lettuce over tortillas. Combine ground beef mixture, beans, tomatoes, onions and olives. Spoon over lettuce. Heat evaporated milk in medium-sized saucepan until bubbles form around the edges. Reduce heat to low. Stir in cheese until melted. Add peppers, if desired. Pour over ground meat mixture. Carefully lift tortillas and topping.