Colón Family Cookbook

I first had this salad at Gloria's house on one of my many visits to California and I loved it. She told me she had gotten the recipe from Judy. I, of course went after Judy for the recipe and brought it back East with me. I have taken this salad to church affairs, picnics and to work and every where I take it, people love it and ask me for the recipe. The salad it's a meal by itself. Try it, you will love it too.

Salads: Gloria's Taco Salad
Name Ingredients
  • 1 Head Lettuce
  • 1 Can Ranch Style Beans, Mexican Beans or Red Kidney Beans drained
  • ½ Bag Doritos Tortilla Chips (lightly crushed)
  • 1 cup Shredded Cheddar Cheese
  • 1 Med. Red Onion sliced
  • 2 Tomatoes (cut in chunks)
  • 1 Bottle CATALINA Dressing or Red French Dressing

Instructions

  1. It's a salad, just toss together.  Add the Doritos just before serving to keep them crunchy.


Variations

I also got this variation of the Taco Salad from Judy.

Ingredients                                                                Dressing:

  • 1 lb. Ground Beef ¾ lb.
  • Shredded Cheddar Cheese
  • 1 Head Lettuce
  • 2 - 16 oz. Can Pinto Beans drained
  • 4 Tomatoes
  • 1 Large bag Tortilla Chips
  • 1 Big Red Onion or 6 Green Onions
  • 2 Cups Mayonnaise
  • 1 Small (7 oz.) Bottle Green Taco Sauce
  • ½ Tsp. Vinegar
  • ½ Tsp. Lemon Juice

Brown meat with salt, pepper, celery salt, and hamburger seasoning and cool.
Shred cheese, dice tomatoes and onions. Mix all together and add beans,
tortilla chips and dressing. Best if made 12-24 hours ahead.

* Optional - Save some chips and mix right before serving. Serve with sliced avocados.



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Last updated: March 13, 1998
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