Taco Salad

My first Christmas with Big Guy had us going over to his Aunt Edna’s house. The spread was incredible including a layered taco salad. I looked forward to that salad every year which Aunt Edna served in a beautiful bowl filled to the brim with outstanding ingredients. I asked her for the recipe which she gave me without hesitation, but alas, I tucked the recipe into a book and forgot about it.

The impetus that made me remember the recipe was when I found my mom’s trifle bowl. I realize most people would make a dessert, but I realized this bowl would be perfect for Edna’s taco salad.

As I read the recipe, I realized I would have to make two changes for our taste @carondeletkitchen. Big guy hates black olives, so that ingredient did not make the cut. I am not a fan of kidney beans, so I opted for black beans. I started with a layer of Fritos, then cooked hamburger, black beans, lettuce, yellow peppers, pico de gallo, cheese, green onions, and more Fritos on top. I opted to keep the dressing on the side since the portion was large and I wanted to keep the salad as “dry” so we could enjoy leftovers the next day.

It was messy getting out the first spoonful, but so worth the effort. It was the perfect meal for a scorching summer day in the Lou.