Taco Salad

Circle B Kitchen

Serves 4-6 (sometimes)

1 lb. Ground turkey

Taco Seasoning (recipe below)

¾ cups water

2 tablespoons tomato paste

1 onion chopped

1 can olives, sliced

1 lb cheddar cheese, grated

Ranch dressing (recipe below)

1 can kidney beans, drained and rinsed

1 large or 2 medium tomatoes, cut in wedges

1 (or 2) avocados, chunked

1 pkg tortilla chips (or the equivalent of homemade baked ones)

1 head iceburg lettuce, broken into bite-sized pieces (or crispy romaine)

Taco Seasoning:

1 ½ Tablespoons of chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/4 teaspoon cayenne powder

Mix together the taco seasonings and set aside.

Homemade Ranch Dressing:

1 cup each mayonnaise and buttermilk

1 teaspoon Dijon mustard

1 1/2 teaspoons Morton's Nature's Seasons (or similar seasoned salt)

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons each chopped fresh chives and parsley

2 teaspoons freeze-dried or fresh, chopped dill

Combine all the ingredients in a jar. Shake until thoroughly combined (or mix in a large bowl, using a whisk to combine). Refrigerate for at least an hour before using.

For the Salad...

Saute the onion in a couple tablespoons of vegetable oil until soft. Add the taco seasonings and cook until fragrant. Add the tomato paste to the pan and cook until it turns a brick color (or loses its bright redness).

Add the the meat and cook until browned and add the water to make a good sauce. Taste for salt and spicy. Heat through and then keep warm while you assemble the rest of the salad.

Combine the lettuce, beans, olives, tomatoes, avocado and cheese. Add in the still-warm meat and sauce and then break up the chips into the salad. Add enough Ranch dressing to coat things pretty well and then toss everything together to combine and serve immediately while it’s still warm.