Flashback To Old College Taco Salad RecipeNovember 20, 2010 at 9:41 am | Posted in Mexican/Southwest, Salads | 40 Comments
Tags: Dinner, french dressing, old college taco salad recipe, taco salad, tostada
The last time I made this I was wearing bell bottom jeans which had been split at the hem to insert a flowered cloth panel to make them even more bell bottomed, a tie-dyed t-shirt that I dyed myself and Cat Stevens was playing in the background “Ooo baby baby it’s a wild world”.
A couple of weeks ago a message came through from Food Buzz offering coupons for Fresh Express salad mixes. Since I eat salads practically every day for lunch and buy Fresh Express salad mixes and salad kits often, I jumped on my first “freebie” offering. To receive the coupons you had to reply with what you were going to make out of Fresh Express packaged salad mixes and agree to blog about it.
At this point, I experienced my first ever official flashback and this old Taco Salad recipe popped into my head.
Between this recipe and boxed Kraft Macaroni and Cheese (which I swear has drugs in it to make it so good, hence the official flashback) this is what I lived on while receiving my higher education.
I’m assuming this recipe was on a Kraft Catalina dressing bottle, but however we found it, it was a staple. I honestly haven’t made this in ages. I don’t have a recipe, it doesn’t appear in my official lifetime recipe data base, but I made it often enough in College that I thought I could whip it right up.
Let’s take a look:
- 1 pound ground beef
- 1/2 yellow onion, chopped
- 1 package taco seasoning
- 1/2 bottle (or so) of Catalina or French-style dressing
- 1/2 C. water
- 1 can chili beans, drained
- 1 tomato, diced
- grated sharp cheddar cheese
- Frito chips
Brown hamburger and onion in fry pan. Add taco seasoning, dressing and water and simmer until thick (about 15 – 20 minutes). Stir occasionally so it doesn’t stick. Drain beans and stir into the meat mixture after it’s thickened. Take a hand full of Fritos and lightly crush over the meat and bean mixture. Top with grated cheddar cheese. Spoon up a serving in your Corelle bowls or plates, pour a glass of Annie Green Springs cherry wine and you’ve got dinner. I can’t remember if any lettuce was originally involved and if it was, it was most certainly iceburg. Did we put chunks of iceburg lettuce and mix it into the hot beef/bean mixture???
As you can see, I couldn’t bear to buy Fritos, so built my salad on an organic tostada shell, spread with beef/bean mixture, topped with handful of Salad Express Spring Lettuce Mix, chopped tomato and shredded cheese, and some chopped avocado. Served on my Fiestaware plates with a glass of Australian Shiraz it really tasted delicious.
So what were you eating, drinking and listening to in college?
Old College Taco Salad Recipe…It’s What’s For Dinner.