Over the many years of making this tasty salad, there’s a few things that I have learned. To save time, I will make up the taco seasoned meat the night before and stick it in the fridge. Then, the next day, I will do the chopping of all the veggies and such. Only when I arrive at the party will I put everything together. That keeps the chips and lettuce from getting soggy along with the tomatoes. I think it tastes best fresh and this has been the easiest way that I have found to do it.
Check out what they are saying about this recipe over at All Recipes:
“This has been passed through our family for years. A great recipe!”
Doesn’t every family have a taco salad recipe? This is ours, and it’s the best!
Ingredients
16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados – peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing
Instructions
Prepare the ground beef as directed by taco seasoning package and set aside.
In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
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Quick Tip: Leave the dressing off and let people choose from Catalina, French, or Italian.
Thanks again to All Recipes for this all-time favorite recipe.
