By Chef at Heart on April 10, 2007
Photo by lazyme
Photo by lazyme
"I got this recipe from my cousin's wife who brought to our annual get together. She was not specific on the amounts of the ingredients, but as most are vegetables you can go with your own taste. I have estimated how much of each was in the salad as best as I can. Feel free to criticize or make recommendations."
Serving Size: 1 (576 g)
Servings Per Recipe: 4
"Should be called Sweet Taco Salad. Very delicious. My mom used to make a taco salad that was very similar - I always loved it as a kid. I like to add a little jalepeno or chili pepper and some lime juice. To give it that sweet yet spicy flavor. Also good with flavored tortilla chips."
"This was a very tasty salad. I did sub cheddar for mozzarella, but other than that, made as directed. I'll add tomato next time. Thanks."
"Most of my family loved this. Sometimes it is just hard to please everyone at dinner time. I served it in homemade taco shells, but I did warm up the meat mixture, and let everyone top it themselves. I would definitely make this again. Thanks for the recipe."
"My whole family loved this recipe! I wasn't sure about the catalina dressing, but it gave it a nice sweet flavor. Thanks for sharing!"
"We loved this taco salad. For fun, I made tortilla cups for serving each salad. I used a Mexican blend with both cheddar and monterey jack cheeses, added diced tomatoes and served salsa, sour cream and jalapenos on the side. Thanks for sharing Chef at Heart."
"I make this in the Summer and DH and I enjoy it out on the deck in the evening. the only think I do differently is to add Cheddar instead of Mozz. and Tomatoes instead of the Peppers but thats the beauty of this salad you can add or leave out whatever you like to it. This is a great salad! Thanks for sharing."