Mom's Taco Salad

This taco salad recipe brings back memories. We ate this a lot growing up because it was easy and something everyone loved...even us kids.

My mom got this recipe from a friend of hers while my dad was still in the Air Force. It has such a nice combination of flavors and a tangy slightly sweet dressing. It may sound strange when you read the recipe but no one will know what the dressing is. I always get asked, "what's in the dressing?" You'll never guess.

You really can make it your own by adding the things you like and leaving out what you don't. If you want to make this salad ahead of time, leave the dressing off and mix it all together just before serving.

Cook your hamburger and onion together until done.

Tear lettuce into a large bowl.

Cut up tomato, green onion and olives.

Grate the cheese.

Add the tomato, olives, cheese, green onions, and cheese to the lettuce.

Mix it all together.

Make your dressing.

Break up your corn chips. Trader Joe's has some organic corn chips you can use as well.

Add your dressing, avocado, and sprinkle the corn chips on top. Serve and devour...

Taco Salad

2 heads of romaine or 1/2 large head of iceberg lettuce, torn or chopped into bite size pieces

1 lb. ground beef

1 medium yellow onion, diced

1 teaspoon garlic powder

1/2 teaspoon cumin 

2 green onions, sliced

2 large tomatoes, chopped

1 large can black olives, sliced or 1 small can sliced olives

1 cup shredded sharp cheddar cheese

1-2 avocados, cut into bite size pieces (add 2 if you love avocado)

6 tablespoons French Dressing

1/2 cup salsa (we have always used La Victoria Salsa Supreme for this)

1 cup of crushed corn chips (put them in a zip lock baggie and crush with hands or with a mallet)

Add ground beef, onions, cumin, garlic powder, salt and pepper (to taste) in a large saute pan and cook on medium heat until meat is cooked through. Drain any fat off the meat.

Mix French dressing and salsa together in a small bowel. When ready to eat, add all the ingredients together. Mix in half of the dressing and add more if you need it. Put as much dressing on as you like. Add avocado last so it doesn't get mushy. Sprinkle corn chips on top of salad and serve. This isn't a dish to eat as leftovers as it will get soggy, so plan to eat what you make...shouldn't be any problem! Serves 4.

Print Recipe