Church Supper Taco Salad

As the child of a Baptist Deacon I can vouch that I was at church EVERY TIME the door was open.  The first Wednesday night of each month was my favorite.  That was church supper night.  Everyone brought a dish and enjoyed the fellowship of eating together.  Like a big potluck for Jesus.  There were three things that HAD to be on my plate.  And apparently everyone else's because if you didn't get them the first time (especially the dessert) there was no going back later.  I learned early on to load up on Taco Salad, Apple Fritters and Chocolate Peanut Butter Bars.  It's funny how something as simple as a recipe brings on the memories.  One bite of this taco salad and I was a little girl, right back in line beside my parents, holding my paper plate.  Straining to see if there would be any apple fritters or chocolate peanut butter bars left by the time we got through the line.  I've always loved this recipe.  It's great during the hot summer, and something just a little different.

Colorful and tasty!

The Taco Salad Line-Up

Brown the ground beef.
(I added a little chopped onion too)

Combine cooked and drained beef,
drained beans, lettuce,
tomatoes and cheese in a large bowl.

Toss with Catalina dressing. 
Add tortilla chips just prior to serving.

Ole!
See this recipe and many more at Everyday Mom's Meals
Church Supper Link Party:
http://everydaymomsmeals.blogspot.com/2011/10/church-supper-14.html

Church Supper Taco Salad


2 heads iceberg lettuce, chopped
2-3 Roma tomatoes, chopped
1 can pinto beans (or you can use kidney beans ewwww) drained
1 cup shredded Cheddar cheese
1 package plain tortilla chips
1 pound ground beef, cooked and drained
1 large bottle Catalina salad dressing

Combine all of the ingredients in a large bowl  Pour dressing over contents.  Toss and serve. 
Note:  I add the tortilla chips just before serving so they stay crisp!

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 10 minutes for the beef