Taco Salad

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