TACO SALAD

my brothers Damon and Dan

TACO SALAD

From Judi Troyer

We love taco salad and have it often. There are lots of variations and you can add salsa instead of tomatoes, sharp cheddar or mild cheddar cheese.  So, here's how we make it.

1 lb. ground chuck

1 pkg. Ortega taco seasoning mix

1/2 head lettuce

1 head romaine lettuce

1-2 tomatoes, diced

1/2 lb. cheddar cheese

On the Border tortilla chips

Brown the ground chuck. Drain. 

Add 1 pkg. taco seasoning mix. Add 3/4-1 cup water and stir. After meat mixture comes to a boil, lower heat to simmer for 20 minutes to an hour. Note: we keep in simmering on low most of the afternoon to help mix the flavors well.

Prepare both lettuce types and mix them together. Shred the cheese.

When ready, set the toppings in a row and let each person make a taco salad according to taste.

Serves 3-4. 

Make a bowl for your salad: My daughter-in-law Lora makes a taco "bowl" by putting a round soft tortilla inside a pottery bowl. Add a piece of foil with pebbles to keep the bottom of the tortilla flat while cooking. Bake in a 400 degree oven to cook until crisp. Then, you can make your taco salad in a crispy tortilla bowl. 

Salsa adds flavor: My daughter-in-law Sonya serves salsa instead of plain diced tomatoes. It gives added flavor.