This taco salad is one of my favorites from my childhood. I remember my mom making it fairly often, especially for pot luck luncheons at our church. I love the tangy flavors of the Catalina dressing combined with the salty, crunchy corn chips. My mom didn’t always add the meat and we liked it just as well, but these days, I generally make mine with ground beef to make a heartier salad.
This recipe grows and grows! It makes a very large salad and can serve around 12 people. You can add other ingredients, like avocados, black beans and corn, as well as substitute the beef for cooked, ground turkey or diced chicken.
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