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My family's taco salad is something I have to explain to people each time I bring it to a picnic. Mostly to convince them that, in fact, it is a real thing. It's always eaten, always loved, but people approach it with...well, skepticism. Maybe it's the Catalina dressing, maybe it's the Frito's, I don't know. All I know is that it's delicious and if you need a really quick side to take to an event, boom, here it is (sorry no pictures, can't find them).
I don't know where this recipe started, but I did a quick Google search and can find only a similar version that Paula Deen makes with meat and salsa. Pretty sure my great-grandmother was not influenced by the Food Network, so I'm going to call it a wash.
What about you, dear readers, do you have some off-kilter dish in your family that may seem bananas but is delicious?
Taco Salad
1 large head iceberg lettuce, chopped into about 1-inch pieces
1 onion, diced
2 tomatoes, chopped
1 can ranch style beans
8 ounces cheddar or Colby-jack cheese, shredded
1 7-8 ounce bag Frito's, crushed
1 16-ounce bottle Catalina dressing
Quick tip: If you would prefer a milder onion flavor, rinse the chopped onions under water for a few seconds and let drain.
Combine lettuce, onion, tomatoes, beans, and cheese in a large bowl (this can be done ahead of time). Immediately before serving add Frito's and 3/4 of the bottle of dressing. Mix well, if salad seems dry add remaining dressing. Enjoy immediately.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Thursday, July 14, 2011
Wednesday, June 22, 2011
Cooking With Wolfes Episode 2- Salsa and Guacamole
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