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Trash Bag Taco Salad
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- #7100
Taco night gets a wild twist with this trash bag taco salad. A culinary fiesta where all the ingredients get down in one bag.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 pounds ground beef
3 envelopes taco seasoning mix
2 1/4 cups water
3 heads lettuce, shredded
3 cups shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4.25 ounce size) sliced ripe olives, drained
2 cans ranch or chili beans, drained
1 large bag corn chips or tortilla chips (slightly crush the tortilla chips if using)
1 bottle (16 ounce size) Catalina salad dressing
1 jar (12 ounce size) salsa
directions
Brown the ground beef in a large skillet over medium high heat until no longer pink. Drain the fat. Add the taco seasoning and water to the beef and cook, stirring frequently, until the taco seasoning is blended and the liquid begins to thicken.
Remove the pan from the heat and let the meat cool to lukewarm (stir it occasionally to help it cool quicker).
Combine the taco beef, shredded lettuce, cheese, tomatoes, onions, olives, beans, chips, dressing, and salsa in a large, clean trash bag or other container. Toss the ingredients gently to mix them and serve immediately.
recipe tips
If using a trash bag, make sure it's food-grade and hasn't been treated with any chemicals.
For a healthier version, use ground beef with a lower fat content or substitute half the meat with beans.
To add crunch without the chips, consider adding raw bell peppers or jicama.
If you're serving this at a gathering, you can set up a taco salad bar where guests can customize their plates.
For a creamier texture, mix some of the dressing with the meat once it's cooled.
To enhance the flavors, consider adding a teaspoon of smoked paprika or cumin to the beef as it cooks.
If you're not a fan of raw onions, you can saute them with the beef or use green onions for a milder taste.
For a touch of heat, mix in some diced chipotle peppers in adobo sauce with the Catalina dressing.
To make the salad more substantial, add a layer of cooked rice or quinoa at the bottom before adding the other ingredients.
If you're transporting the salad, consider layering the ingredients in a clear plastic container instead of a bag for a more appealing presentation.
common recipe questions
What can I use instead of ground beef?
Ground turkey or chicken are good substitutes, or for a vegetarian option, try using cooked quinoa or a plant-based substitute.
Can I use a different type of cheese?
Yes, any shredded cheese you prefer, such as Monterey Jack or Pepper Jack, will work.
Is there an alternative to Catalina dressing?
You can use any sweet and tangy dressing, like French dressing, or make your own with oil, vinegar, ketchup, and sweetener.
How do I prevent the salad from becoming soggy?
Serve immediately after tossing, or keep the wet ingredients like the dressing and salsa separate until just before serving.
How should I serve the taco salad for a party?
You can serve it directly from the bag for a casual setting, or transfer it to a serving bowl for a more formal presentation.
What additional toppings can I add?
Consider adding sour cream, guacamole, jalapenos, or fresh cilantro for extra flavor.
How can I reduce the calories in this salad?
Use a leaner meat, less cheese, and a lighter dressing, or increase the proportion of vegetables.
Can I store the leftover taco salad?
It's best eaten fresh. It will become soggy within a few hours in the refrigerator.
nutrition data
235 calories, 16 grams fat, 14 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
December 20, 2015
I scaled this recipe to "only" serve 15, as the original above says that it serves 45! Well, my scaled-down version easily would have served fifteen. I thought the Catalina dressing might ruin the "taco" nature of the dish, but the recipe didn't call for a lot of it and it did add some zest to the flavor. I don't really like having "trash bag" in the recipe title, as it's a little off-putting. But you definitely need a large bowl! Overall, quite tasty and filling!