Escape from the Trash Bag Taco Salad
25- 30 Servings, serves about 25 people for lunch
Salad can be mixed the night before, then served over fresh corn chips when ready. Don't really use a trash bag to mix and store, they are not food safe.
3 pounds lean ground beef or turkey
2 cups chopped onion, fresh white or green
3 envelopes (about 4 ounces or 1/2 cup) taco seasoning mix (see homemade mix on this page)
3 large heads lettuce, cored and shredded
3 cups chopped tomatoes, drained
1/2 small bunch cilantro, washed, chopped
3 cans chopped or sliced ripe olives, drained (4-1/4 oz each)
6 cups (3 cans) Ranch or chili beans, drained and rinsed
1 pint (16 oz. bottle) vinegrette or Catalina Salad dressing
1 1/2 cups (12 oz. jar) mild salsa
1 can (4 1/2 ounces) drained diced mild green chilis
12 ounces (3 cups) shredded cheddar cheese for serving
2 pounds tortilla chips or Frito "Scoop" chips at serving time
1 quart Ranch style dressing or 1 1/2 quarts sour cream for serving
Brown meat with white onions, drain. Add taco seasoning and prepare according to package directions. Cool. Toss with lettuce, chopped drained tomatoes, cilantro, green onions if used, olives, and drained beans in a food safe plastic bag or container. Then mix salsa and Catalina dressing, pour over all and toss together. This may be done the night before.
When ready to serve, put a handful of chips on the plate, top with a large handful of mixed salad, and sprinkle on 2 tablespoons shredded cheese. Offer additional Ranch dressing or sour cream on the side to taste.
