Taco Salad Recipe

Last night I brought a taco salad to the ladies bible study at Kim’s. I promised a couple of the women that I would post the recipe.  I love taco salad and this is a favorite version that has a little twist.  It has been a favorite of mine since I was in girl scouts and Pam, who co-lead our troop with my mom, used to bring it.  It’s easy and it’s great for summer because the only thing you have to cook is the taco meat.  You could do that early in the day and leave it in the fridge until you’re ready to put it all together. 

Pam’s Taco Salad

1 head lettuce, coursely chopped, washed and well-drained

1 tomato chopped

1 can black beans, drained and rinsed well

 Green onions – about 3 –  diced (you can use any onion – I prefer the milder green ones because the kids don’t notice them )

1 cup colby/jack cheese, shredded (cheddar’s fine, too)

1 lb. ground beef, cooked, drained and seasoned with 1 envelope of taco seasoning according to package

1 small bag of fritos

Thousand island dressing

Sour cream & salsa for garnish

Combine everything except fritos, dressing and garnish in a big bowl and toss. Right before serving, add about 1/2 cup dressing and toss.  Then toss in about 3/4 bag of fritos.  Add more dressing as needed.  You just want a light coat.  Serve with sour cream and salsa on the side.