EndNotes

RIP: Bill's taco salad

The annual Bountiful Bowls fundraiser, to be held Saturday, serves up soup, salad and bread made by local businesses.
The annual Bountiful Bowls fundraiser, to be held Saturday, serves up soup, salad and bread made by local businesses.

A friend gave me a memorial card she received from another friend. She had remembered I wrote recently about how memorial programs will get even more popular, more elaborate and much more creative in coming years.

This friend of a friend's memorial program included a recipe for Bill's "world famous" taco salad.

Here's the recipe:

1 pound ground beef

1 can (8 ounces) kidney beans, rinsed and drained

1 head iceberg lettuce

2 large red tomatoes, chopped

1/2 cup coarsely cut green onion

3/4 cup shredded cheddar cheese

1 cup Thousand Island dressing

1/2 cup Victoria salsa (hot)

3/4 cup sliced black olives

1 package taco seasoning

1/4 cup jalapenos sliced and chopped

Corn chips, coarsely crushed

Brown meat and drain fat. Add taco seasoning, 1/2 cup water and kidney beans. Simmer until moisture is absorbed. Remove from heat to cool. In a large bowl, break up lettuce, add olives, green onions, tomatoes and jalapenos and toss with 1/2 cup Thousand Island dressing. Add meat mixture (cooked and cooled), cheese, salsa and remaining Thousand Island dressing. Add more dressing if desired. Serve with corn chips tossed in.

(S-R file photo)




You must be logged in to post comments. Please log in here or click the comment box below for options.

comments powered by Disqus
« Back to EndNotes

Spokesman-Review features writer Rebecca Nappi, along with writer Catherine Johnston of Olympia, Wash., discuss here issues facing aging boomers, seniors and those experiencing serious illness, dying, death and other forms of loss.





Close

Sections


Profile

Close

Contact the Spokesman

Main switchboard:
(509) 459-5000
(800) 338-8801
Newsroom:
(509) 459-5400
(800) 789-0029
Customer service:
(800) 338-8801