Taco Salad
A flavorful salad full of fresh ingredients and sustenance!
Ingredients
For the Western Dressing:
- 2/3 cup All Natural or Organic Ketchup
- 1/3 cup Canola Oil
- 1/3 cup Granulated Sugar
- 1 tbsp Distilled White Vinegar
- 2 tsps Worcestershire Sauce
- 1/2 tsp Kosher Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Ground Paprika
For the Salad:
- 1 pound Ground Beef
- 1 head Romaine Lettuce chopped
- 1 Roma Tomato diced
- 1/2 Large Red Onion diced
- 1 9oz Can of Frito Bean Dip
- 1 15.5oz Can of Dark Red Kidney Beans drained
- 1 bag Fritos
- 1 cup Shredded Cheddar Cheese
Instructions
For the Western Dressing:
- Whisk together until smooth: 2/3 cup Ketchup, 1/3 cup Canola Oil, 1/3 cup Granulated Sugar, 1 tbsp White Vinegar, 2 tsps Worcestershire Sauce, 1/2 tsp Kosher Salt, 1/4 tsp Onion Powder, 1/4 tsp Garlic Powder, and 1/4 tsp Paprika.
For the salad:
- Cook the ground beef in a skillet till is it fully cooked and no longer pink. Add the 9oz can of Frito Bean Dip to the beef, stirring to fully coat the beef in the beans.
- Lower the heat to Low and allow beef to simmer just for 2 minutes.
- While beef is cooking, in a small bowl add the drained 15.5oz can of Kidney Beans and the Western dressing together.
- To assemble the salad it is easiest to layer the ingredients in this order: Lettuce, Kidney Beans (in the Western Dressing), Ground Beef Mixture, Red Onion, Tomato, Cheddar Cheese, and then crumbled Fritos to top it off.
- The quantities of each ingredient is up to your preference and enjoy!