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The Taco Salad that will make you famous and stuff

April 29, 2012

Many years ago when we were stationed at Ellsworth Air Force Base near Rapid City, South Dakota, we were invited to a casual dinner at the house of some friends.  We were served a simple but delicious taco salad unlike any I’d ever had before.  It didn’t have meat, but I found that with this salad, I didn’t miss it.  It was by far the tastiest taco salad I’d ever had.  I nabbed the recipe and made it many times over the years, tweaking and fiddling with the ingredients until I ended up with a version I liked even better.  I served this taco salad for lunch when the Sparky Bloggers were here last week.  They insisted they must have the recipe, so I figured I might as well share it with the whole Sparky Nation.  This recipe is simple enough that even non-cooks can pull it off and look impressive, and it is great for hot weather when you’re pretty sure you’ll die if you have to turn on a burner or heat up the oven.

 

Taco Salad

Three hearts of romaine, torn or cut into bite-sized pieces
or
1 head iceberg lettuce, torn or cut into bite-sized pieces
or
2 bags of pre-cut romaine lettuce

1/2 cup shredded cheese (cheddar or a Mexican blend)

1 chopped tomato or 1 pint grape tomatoes, halved

1 bunch green onions, white and light green parts sliced on the bias in 1/4″ slices

1 can black beans, rinsed and drained (you can sub kidney beans if you prefer)

1 regular bag of Nacho Cheese Doritos

 

Optional add-ins:

Chopped avocado

Diced jalapeno

Sliced black olives

Browned ground beef or turkey, if you just gotta have some meat

 

Dressing:

1 small can mild enchilada sauce

1/2 cup mayo

 

Get a BIG bowl.  You will regret it if you only get a medium-sized bowl.  Don’t say I didn’t warn you.

Combine your greens of choice, cheese, beans, and veggies.  Give ’em a toss.

Combine the dressing ingredients and whisk well.  Pour on salad and toss some more.

Without opening the bag, go ahead and squish, squeeze, mash, and crush the Doritos.  It’s fun, huh?  You want the chips to be in fairly small bits.  Big enough to crunch, but small enough to fit on your fork with some other stuff.  After you’ve crunched them up, open up the bag and dump the contents onto the salad and toss again.

Serve immediately.  The chips get soggy so if you want to make this ahead of time, don’t add the Doritos until right before serving.

This doesn’t keep well  unless you’re into the soggy chip thing, and well, some people are.  I’m not hating.  I’m just sayin’. You go right on ahead and get down with your bad self and that pile of leftover soggy-chipped taco salad if that is what floats your boat.

Go ahead…go make this and see if it doesn’t make you famous.  Or at least popular.  Ok, well, your people will eat it.  Of that much I’m sure.

 

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3 Comments leave one →
  1. April 29, 2012 11:30 pm

    Yum! I’m making this for sure!

  2. Mr. Sparky permalink
    April 30, 2012 6:56 am

    With thanks to Dan Hackman, the person who gave us the recipe.

    • April 30, 2012 8:49 am

      Thanks! I was trying to remember who that was. The name escaped me when I needed it!

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