This month’s recipe comes from Annie Tipton of Sierraville, Calif. She had made this delicious dish for Easter Sunday, and after having one bite I begged her for the recipe. Annie’s Taco Salad was so tasty, I am positive there were no leftovers, everybody couldn’t get enough of it! This is great for those summer night BBQ’s or just to have and enjoy anytime. Give it a try and see for yourself!
Taco Salad
1/2 onion
4 tomatoes
4 avocados
1 lb. ground beef
1 head lettuce
1 (15 oz.) can kidney beans
4 oz. cheddar cheese
1 med. bag tortilla chips
1 pkg. taco mix
1 can sliced olives
Directions: Brown ground beef, drain. Add all but 1 tsp. of the taco mix. Mix and cool. Chop ingredients and add all ingredients except beef in large bowl. Add dressing and toss. Add beef mixture and chips. Decorate.
Taco Salad Dressing
1/2 cup oil
1/3 cup ketchup
1/3 cup sugar
1/4 cup vinegar
1 1/2 tsp. Worchestershire sauce
1 tsp. salt
1 tsp. paprika
1/2 tsp. dry mustard
1 clove garlic
1 tsp. taco sauce – or a few drops Tabasco
Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.