Taco Salad with Dorothy Lynch Salad Dressing
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This is not your ordinary ho-hum taco salad. It’s a taco salad that’s topped with Dorothy Lynch Home Style Salad Dressing. Pure goodness!
Who would’ve thought putting a salad dressing on top of a taco salad would be so good!? Well, this recipe has been around for a long long time. Matter of fact, I remember as a kid in the early 70’s my neighbor, Kathy, turned us on to this salad. I remember how good it was then and it remains just as good today!
Taco Salad with Dorothy Lynch Salad Dressing Recipe
Ingredients
- 1 head iceberg lettuce chopped
- 1 pound ground beef
- 2 Tablespoons Jetts Taco Seasoning or 1/2 (1 oz) packet taco seasoning
- 1 cup water
- 1/2 cup salsa (we use Pace Picante Sauce Mild)
- 1 tomato diced
- 1 2.25-ounce can of sliced black olives drained
- 1 avocado sliced (spritz with lemon to keep from turning brown)
- Dorito chips broken into pieces
- 1 8-ounce bottle of Dorothy Lynch Home Style Salad Dressing
- 1 15-ounce can black beans drained and rinsed
- 4 green onions sliced
- 8 ounces Colby Cheese freshly grated
- sour cream for topping (optional)
Instructions
Prepare Taco Meat
Place ground beef in a medium pan and cook over medium-high heat until browned. We use a meat chopper when cooking taco meat. After meat has cooked use a colander or strainer to drain fat. Put meat back into pan and discard fat in a disposable container. Add taco spice, water and salsa to cooked ground beef and bring mixture to a boil. Reduce heat and simmer uncovered until liquid has reduced then set aside to cool.
Prepare Taco Salad
Note: If you don’t plan on eating the entire salad within 6-12 hours then add ingredients to the salad just prior to eating that way you won’t have a soggy salad. Place chopped lettuce in a large bowl. Add seasoned taco meat, diced tomatoes, black beans, Dorito chips and Dorothy Lynch Salad Dressing and stir to combine. Top salad with avocado slices, black olives, green onions and grated cheese and serve. Be sure to top off with a little sour cream if desired.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR TACO SALAD WITH DOROTHY LYNCH HOME STYLE SALAD DRESSING AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
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Taco Salad with Dorothy Lynch Salad Dressing
This is not your ordinary ho-hum taco salad. It's a taco salad that's topped with Dorothy Lynch Home Style Salad Dressing. Pure goodness!
Ingredients
- 1 head iceberg lettuce chopped
- 1 pound ground beef
- 2 Tablespoons Jetts Taco Seasoning or 1/2 (1 oz) packet taco seasoning
- 1 cup water
- 1/2 cup salsa (we use Pace Picante Sauce Mild)
- 1 tomato diced
- 1 2.25-ounce can sliced black olives drained
- 1 avocado peeled and sliced (spritz with lemon to keep from turning brown)
- Dorito chips broken into pieces
- 1 8-ounce bottle Dorothy Lynch Home Style Salad Dressing
- 1 15-ounce can black beans drained and rinsed
- 4 green onions sliced
- 8 ounces Colby cheese freshly grated
- sour cream (optional)
Instructions
-
Prepare Taco Meat
Place ground beef in a medium pan and cook over medium-high heat until browned. We use a meat chopper when cooking taco meat. After meat has cooked use a colander or strainer to drain fat. Put meat back into pan and discard fat in a disposable container. Add taco spice, water and salsa to cooked ground beef and bring mixture to a boil. Reduce heat and simmer uncovered until liquid has reduced then set aside to cool.
-
Prepare Taco Salad
Note: If you don't plan on eating the entire salad within 6-12 hours then add ingredients to the salad just prior to eating that way you won't have a soggy salad.
Place chopped lettuce in a large bowl. Add seasoned taco meat, diced tomatoes, black beans, Dorito chips and Dorothy Lynch Salad Dressing and stir to combine. Top salad with avocado slices, black olives, green onions and grated cheese and serve. Be sure to top off with a little sour cream if desired.
