Taco salad
adapted from the Six Sisters' Stuff
Ground beef
taco seasoning mix
chili beans
1 cup of Catalina salad dressing
1/2 cup water
Iceberg lettuce
Tortilla chips (we used tortillas)
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc.
Homemade Taco Seasoning
by Rachel Cooks
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1/2 to 1 tsp sea salt (more or less to taste)
1 tsp black pepper
Catalina Dressing
by Kitchen Simplicity
1/4 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup onion, chopped (or 1/2 teaspoon onion powder)
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/2 cup canola oil
salt and pepper, to taste
Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth. Add the oil in a steady stream with the machine running until the mixture comes together in an emulsion. Season with salt and pepper. Serve immediately. Store in the refrigerator for up to one week.*If you are using onion powder instead of chopped onion you could also shake this up in a jar with a tightly sealed lid.
Makes approximately: 1.5 cups
Directions:
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes. Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad.
We assembled everything we had onto warm tortillas and wrapped them up! It was delicious but spicy, in a good way, and filling! Perhaps next time we'll stick to keeping it as a salad or eating it as lettuce wraps like this pretty idea from Self.
-Shalom
Marina
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