Jenny Rohrich - Prairie Californian

Potluck Taco Salad

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Ingredients

This salad recipe is one that I usually take to potlucks, however, it has been tried, tested, and approved for several harvest crews! Feel free to adapt or utilize whatever taco toppings you love!
• 1 pound ground beef
• your favorite taco seasoning
• 2-3 heads iceberg lettuce, shredded
• 3 cups tomatoes, diced
• 4 oz. (~approx) sliced black olives
• 2 cups shredded cheddar cheese
• 3 cups Nacho Cheese Doritos, crunched up
• 1 bottle of Western Dressing
• 1 bottle of Taco Sauce (mild or medium)

Instructions

1. Brown ground beef in a skillet over medium to medium-high heat. Once beef is browned, remove any excess fat from the pan.
2. Add taco seasoning and mix well. If necessary, add about 1/3 cup of water and let mixture simmer over medium-low heat until water is dissolved.
3. Remove pan from heat and cool. The taco meat can be prepared a day in advance and refrigerated until ready to serve.
4. Add all remaining salad ingredients to a large bowl.
5. Add the cooled ground beef. Toss to combine all ingredients.
6. Mix together equal parts Western Dressing and Taco Sauce for the dressing. To avoid soggy chips, be sure to wait until you are ready to eat to toss the ingredients together. I usually put my dressing in a small tupperware to the event and then dress when we are ready to eat. Pour dressing over the top and toss to coat. Enjoy!
7. Original Recipe: http://prairiecalifornian.com/potluck-taco-salad/