“People know me for my love of food, but I have so much more I want to share, ... Our show's going to be all about taking a bigger bite out of life. I want people to see themselves in this show because life is full of messes and successes, and getting there is half the fun.” Rachael Ray

John's Favorite Taco Salad

"Envision a thick taco salad brimming with chopped tomatoes, ground beef or turkey, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate a couple of hours and enjoy."

Makes 6 to 8 servings.

  • 2 pounds lean ground beef or turkey
  • 1 (1.25 ounce) package taco
    seasoning mix, added dry
  • 2 lb. cans tomatoes, undrained
  • 1/3 cup Catalina Dressing
  • 2 cans green chilies, chopped
  • 1 head of lettuce, shredded (iceberg) I use
  • 2 large ripe tomatoes, diced
  • 12 oz., shredded cheese, Monterey Jack or Cheddar
  • one bunch green onions with tops, sliced
  • 1 (8 oz) carton sour cream
  • 1 (16 oz) can beans, drained (Black or kidney beans)
  • 1 small can black sliced olives, drained
  • 1 bag tortilla chips (16 oz) whatever kind you prefer....


Brown ground beef or turkey over medium heat, drain. Add taco seasoning and undrained tomatoes with beef and simmer for an additional 20 minutes. Set aside to cool.

In a large bowl combine lettuce, onions, chilies, cheese, beef or turkey, beans, ripe fresh tomatoes. Add enough dressing to coat, mix well and refrigerate for a couple of hours.

To serve place mixture in individual bowls and add individually the sour cream and olives and crushed tortilla chips. ENJOY!



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Copyright © July 3, 2008