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Taco salad is one of Carver’s favorites and one that I haven’t tried previously with any success. The recipe came to us from Donna. I made up the proportions and they seemed to work well. This recipe yielded four servings- two for lunch and two for dinner.
The salad is so hearty that it held very well from the evening to lunch the next day. The only thing I would recommend is to keep the chips and dressing separate (from the other ingredients and each other) and add on right before eating. No one likes a soggy salad or chip!
1 head romaine lettuce, chopped and divided
1 pound lean ground beef
1/2 packet taco seasoning
1 avocado, cubed
1 bell pepper, diced
1 cup black or kidney beans, rinsed and drained
3 ounces tortillas, cut in strips and fried or baked
10 cherry tomatoes, quartered
4 ounces Colby jack cheese, cubed
1/2 cup light French dressing, divided