Right Tackle Taco Salad And Chips Recipes

TRUCKIE TACO SALAD

Steps:

• In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes.
• In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.
• In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.

POTATO CHIP TACO SALAD

Steps:

• Wash lettuce and spinach and tear into bite sized pieces and spin dry in a salad spinner or pat dry.
• Refrigerate while browning ground beef.
• Drain fat from the meat and add taco seasoning, water, and drained kidney beans.
• Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Cool 10 minutes.
• In a large bowl, mix greans, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss.
• Combine salad dressing and salsa and pour over salad and serve immediately.