Taco Salad III Recipe

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings:

• 16 ounces lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 head iceberg lettuce, shredded
• 1 red onion, sliced
• 1 bunch green onions, chopped
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can kidney beans, drained
• 2 large tomatoes, chopped
• 1 avocado, peeled, pitted, and cubed
• 8 ounces shredded Cheddar cheese
• 1 (16 ounce) package corn chips
• 1 (16 ounce) bottle Catalina salad dressing

Directions

1. Prepare the ground beef as directed by the taco seasoning package. Set aside.
2. In a large bowl, combine the beef mixture, shredded lettuce, sliced red onion, chopped green onions, pinto beans, kidney beans, chopped tomatoes, cubed avocado, and shredded Cheddar cheese. Mix well.
3. Before serving, add the corn chips and enough Catalina salad dressing to coat the mixture. Stir to combine and serve immediately.

Nutrition Facts (per serving)

945 Calories

• Total Fat: 61g (78% Daily Value)
• Saturated Fat: 16g (80% Daily Value)
• Cholesterol: 72mg (24% Daily Value)
• Sodium: 1682mg (73% Daily Value)
• Total Carbohydrate: 76g (28% Daily Value)
• Dietary Fiber: 12g (43% Daily Value)
• Total Sugars: 18g
• Protein: 27g (55% Daily Value)
• Vitamin C: 17mg (19% Daily Value)
• Calcium: 376mg (29% Daily Value)
• Iron: 4mg (23% Daily Value)
• Potassium: 764mg (16% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History

The taco salad is a Mexican-inspired dish that became popular in the United States during the mid-20th century, particularly in the southwestern states. While its exact origins are debated, the dish is believed to be a fusion of traditional Mexican flavors, such as seasoned beef, beans, and salsa, combined with American salad ingredients. The use of tortilla chips and the combination of fresh vegetables with savory proteins gave rise to a dish that was both hearty and refreshing. Taco Salad III, with its vibrant mix of ground beef, beans, cheese, and crunchy corn chips, is one of many variations that have emerged over time.

Regional Variations

Different regions of the United States have adapted the taco salad to local tastes, often swapping out ingredients or dressings. In California, for instance, the taco salad is often served with Italian dressing, whereas in other parts of the U.S., ranch or Catalina dressings are preferred. The choice of beans can vary, with black beans, kidney beans, or pinto beans commonly used. Some regions might also incorporate additional ingredients like roasted corn, bell peppers, or jalapeos for a spicier kick.

What Sets Taco Salad III Apart

While taco salads in general are a versatile and beloved dish, Taco Salad III stands out due to its perfect balance of flavors and textures. The seasoned ground beef, pinto and kidney beans, and sharp Cheddar cheese create a filling base, while the addition of avocado and fresh vegetables like tomatoes and onions enhances its freshness. The Catalina dressing adds a tangy and slightly sweet touch, which complements the salty, crunchy corn chips on top. The use of both red and green onions, alongside the variety of beans, adds depth to the flavor profile, making this salad a standout choice for a satisfying meal.

Where Taco Salad III is Typically Served

Taco Salad III is often served at casual gatherings like potlucks, family dinners, or barbecues. Its a great dish for summer parties, thanks to its fresh ingredients and vibrant presentation. In many households, its a go-to weeknight meal thats easy to prepare and customizable based on what ingredients are on hand. The salad is perfect for serving a crowd, as it can be made in large batches and doesnt require a lot of preparation time. It is also an ideal dish for those who enjoy a mix of cold and warm elementssuch as the cool salad and the warm, seasoned beef.

Interesting Facts About Taco Salad III

• While taco salad is traditionally served in a bowl, many restaurants serve it in a crispy, fried tortilla shell for added texture and flavor.
• Some variations of taco salad use ground turkey or chicken instead of beef to make it lighter or more diet-friendly.
• The combination of beans and meat in taco salad is not only delicious but also provides a balanced source of protein and fiber, making it a filling meal.
• In addition to the classic Taco Salad III ingredients, many people enjoy adding jalapeos, olives, or even cilantro for an extra layer of flavor.

Conclusion

Taco Salad III is a perfect example of how traditional Mexican ingredients can be combined with fresh, crunchy vegetables to create a flavorful and satisfying salad. Whether you're serving it at a family gathering, making it for a weeknight dinner, or bringing it to a potluck, this dish is sure to be a crowd-pleaser. With its rich history, regional variations, and customizable nature, Taco Salad III is not just a mealits a celebration of flavor!

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