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This past weekend two of my nephews and one of my nieces (and their dog) had a sleep over at our house.
The kids had a blast!! (So did the dog.)
I needed something for dinner that was easy and would feed a crowd- Taco Salad seemed like the perfect fit! (And the perfect opportunity to make a big batch of Taco Meat.)
Ingredients:
- 1 lb of taco meat, cooked (here is how I batch cook taco meat)
- 1 bag Fritos
- 1 bottle Catalina dressing
- 2 cans beans (pinto or kidney)
- 2 cups shredded cheese
- toppings- lettuce, tomatoes, avocados, sour cream, salsa, etc.
Heat up your cooked taco meat. If it has been frozen you can defrost it and then warm it up over a low-med heat on the stove.
You could also heat it up in the microwave.
In a medium sauce pan heat your canned beans on the stove.
While your meat and beans are heating up, shred two cups of cheese.
Prep your veggies.
I chopped red tip lettuce, diced up some tomatoes and cubed an avocado.
When the meat and beans are thoroughly heated, place a couple of handfuls of Fritos on a plate.
Scoop some taco meat over the chips.
Scoop some drained beans over the meat.
Top with lettuce, tomatoes, avocados, etc.
Drizzle with Catalina dressing and/or top with salsa, sour cream, etc.
My kids opt out of the dressing- I like lots!
Mix the salad around to coat and combine.
Enjoy!
This recipe is perfect for a crowd and perfect for a busy school night!
- 1 lb of taco meat, cooked (see my taco meat recipe)
- 1 bag Fritos
- 1 bottle Catalina dressing
- 2 cans beans (pinto or kidney)
- 2 cups shredded cheese
- toppings- lettuce, tomatoes, avocados, sour cream, salsa, etc.
- Heat up your cooked taco meat. If it has been frozen you can defrost it and then warm it up over a low-med heat on the stove. (You could also heat it up in the microwave.)
- In a medium sauce pan heat your canned beans on the stove.
- While your meat and beans are heating up, shred two cups of cheese.
- Prep your veggies. I chopped red tip lettuce, diced up some tomatoes and cubed an avocado.
- When the meat and beans are thoroughly heated, place a couple of handfuls of Fritos on a plate.
- Scoop some taco meat over the chips.
- Scoop some drained beans over the meat.
- Top with lettuce, tomatoes, avocados, etc.
- Drizzle with Catalina dressing and/or top with salsa, sour cream, etc.
- Mix the salad around to coat and combine.
- Enjoy!
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{ 9 comments… read them below or add one }
This is THE taco salad recipe. You can try Western dressing for a little more zip!
This looks like a delicious recipe. I have a link party on Wednesdays, and I would love it if you would link this post. It is called Wednesdays Adorned From Above Link Party.
http://www.adornedfromabove.com/2012/08/apple-cinnamon-roll-pull-aparts-and.html
It goes through Sunday nights.
I hope to see you there. Have a great Day.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com
That looks wonderful! My daughter makes a delicious taco saslad a lot like yours.
What a great recipe for a sleep over! Looks delicious!
I love quick, easy meals and this looks delicious!
Looks like a great and easy recipe. Sometimes in the summer, it’s too hot to cook. I just found your sweet blog..
Something about tacos and teens. It is the one thing my son will eat, great recipe. Thanks for sharing it on foodie friday.
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
looks yummy!
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