Kathy Maister's Start Cooking
VIDEOBLOGBROWSESEARCH

Sausage and Egg CasseroleMixed Bean and Vegetable SoupRoasted ChickenEnglish Muffin PizzasVegetable and Chef SaladChicken CutletsBaked Cod and Microwave SalmonSanta Fe Chili
Nutella CrepesSuper-foods SaladsGazpachoApple Snack AttackChicken Salad with Wild Rice (Classics)Potato Salad (Classics)Tomato Sauce RecipeGuy Kawasaki's Famous Teriyaki Sauce
Chocolate Chip CookiesThree Good Kitchen KnivesHow to Make Fried RicePreparing GarlicOmelet with CheeseCutting an OnionGrilled Cheese SandwichHow to Fry an Egg

Taco Salad

print recipe card
posted in Soups, Salads, Sides and Sauces by Kathy Maister
Difficulty:

A Taco salad is a hearty meal. It’s filling, satisfying and a great way to enjoy fresh summer vegetables.

For the ingredients you will need salad fixings (video), shredded cheddar cheese, AND:

  • 1 pound of ground beef
  • 1 eight-ounce bottle of Catalina salad dressing
  • 1 packet of Taco seasoning mix

Catalina salad dressing is a sweet, tomato based dressing that has a beautiful bright red color.

Start by browning the beef in a large frying pan over medium-high heat. (Check out my video on Browning Ground Beef!)

Then drain off and discard the excess fat.

Return the beef to the pan and sprinkle on the Taco Seasoning mix.

Add the dressing

Fill the empty dressing bottle half full with water, and then add that to the pan as well. Mix everything together.

Bring everything to a boil, and then reduce the heat to simmer.

Simmer for 20-25 minutes.

After 20 minutes it will look like this:

While the beef is simmering, prepare the salad fixings (video):

You can prepare the green salad with whatever salad fixings you like. I like green-leaf lettuce. It’s a beautiful bright green color and does not have a really strong flavor. Click here if you are unsure how to wash lettuce. Once washed, chop the lettuce into bite sized pieces.

You can chop up one large tomato or slice in half some grape or cherry tomatoes.

Pile the salad onto individual serving plates. (Do not add extra dressing to the salad. You won’t need it once the beef and cheese are added!) The warm beef slightly wilts the salad and the cheese gets slightly melted from the warm taco mixture as well. (I added crunchy cucumbers and some sliced purple onion as well!)

Enjoy!

You can view and print this recipe here.

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

subscribe

4 comments

danielle | posted on Oct 22, 2007

I would like to add nachos to mine like use the salad as a dip how shoukd i do that

 

Kathy Maister | posted on Oct 23, 2007

Hi Danielle,  I would recommend serving nacho chips on the side of the Taco Salad.  You might like to try the  Seven Layer Dip (recipe-Video) -that woud taste great with corn chips!  Good luck!  

Dustin | posted on Jan 11, 2008

Thank you so much for maintaining this website. I am a busy student with college and have never really put the effort to cook. (nor had anyone really "show" me how to cook) I just made this taco salad and it tastes great! Definatly subscribing with RSS feeds!

Thanks Kathy

Kathy Maister | posted on Jan 11, 2008

Dustin, that is wonderful!  Good luck and keep me posted on how it goes!


Post a Comment

Note: This blog uses a 2-click comment system to combat spam. After you submit your comment below, you will be prompted to click a second button to complete the posting process.

Name

Email

Website/blog

Your Comment:

 Send me an email when other people comment on this post





0 trackbacks

Trackback URL:

http://startcooking.com/trackback.php?id=243




Get startcooking for Free

Are you a busy person who just never got around to learning the basics of cooking? We built startcooking.com just for you. You'll learn how to make quick and tasty meals, plus learn the basic cooking skills you'll need. Get ready to start cooking!

how do I use this?

Browse Posts


Blanching VegetablesAvocado SoupGround Beef Round-Up
Taco SaladBest Video PodcastSpecial Screening of No Reservations
Saffron SauceCold Salmon with Creamy Mustard SauceBean Salad Tex-Mex Style


About Contact Kathy Commenting Policy Support Legal Press Kit Newsroom