Who has the best taco salad recipe?

i LOVE it and i wanna make it for dinner.any suggestions?Who has the best taco salad recipe?
Taco Salad in Tortilla Cups with Tomatillo Guacamole





FILLING


1/2 pound lean ground beef


3 cloves garlic, minced


1 can (15 ounces) Ro*Tel Dark Red Kidney Beans, drained


3/4 cup frozen whole kernel corn


8 ounces Rosarita庐 Taco Sauce


1 tablespoon Gebhardt庐 Chili Powder


1 small head iceberg lettuce, torn into pieces


2 medium tomatoes, chopped


1 large green sweet pepper, chopped


3/4 cup shredded reduced-fat sharp cheddar cheese, (3 ounces)


4 green onions, thinly sliced





TORTILLA CUPS


PAM庐 No-Stick Cooking Spray


6 (10-inch) flour tortillas





TOMATILLO GUACAMOLE


1/3 cup canned tomatillos, rinsed and drained, finely chopped


1/2 small avocado, peeled, chopped (1/2 cup)


2 tablespoons chopped canned green chili peppers


1/2 teaspoon garlic salt





Cook beef and garlic in medium skillet until beef is brown. If necessary, drain off fat.





Stir in beans, corn, taco sauce, and chili powder. Heat to boiling; reduce heat. Cover and simmer 10 minutes.





In large bowl, mix lettuce, tomatoes, pepper, cheese and onions.





To serve, divide lettuce mixture among Tortilla Cups (see below). Top each with some beef mixture; top with some Tomatillo Guacamole (see below).





Tortilla Cups:


Preheat oven to 350F.





Spray cooking spray onto one side of each tortilla. Then coat 6 small oven-safe bowls or 16-oz individual casseroles with cooking spray. Press tortillas, coated sides up. into casseroles. Place a ball of foil in each tortilla cup to help hold its shape.





Bake about 9 minutes or until light brown. Remove foil. Cool; remove from bowls. If desired, cups can be made ahead and stored in an airtight container for up to five days.





Tomatillo Guacamole (makes about 3/4 cup)


Combine tomatillos, avocado, chili peppers, and garlic salt in small mixing bowl. Cover and chill up to 24 hours.





Yield: 6 servingsWho has the best taco salad recipe?
Cook the ground beef or whatever meat that u usually use for taco's..


Use the lettuce, tomato, cheese and what ever else u use for taco's.


mix it all together, add some thousand island dressing and some taco flavored dorito's or frito's which gives it a great crunchy flavor and the dressing is great in it..
follow the directions on any packet of taco seasoning but add in a can of drained and rinsed kidney beans when you put the mix into the beef. Then make a sauce by adding Heinz chili sauce and tabasco to a pint of sour cream. (Just add until it tastes good to you...usually about 1/3-1/2 of the bottle of chili sauce and 10 dashes of tabasco.) Then layer meat, shredded cheese, the sour cream sauce, sliced avocado, and fresh pico do gallo on top of nacho cheese Doritos. (The Doritos are the secret!) ENJOY!
Cook ground beef and add the taco seasoning.


Can of Ranch style beans (drained)


Chop lettuce, tomato (avocados and/or addit. veggies optional)


Bag of Fritos


Grated Cheese


Catalina Dressing





Mix and chill
Best is classified by opinion. Have you watched ';Barefoot Contessa'; on HGTV? Her recipes are superb and simple. Check out Food.net online as well or try something by Betty Crocker or Better Homes and Gardens cookbooks. Don't forget the cilantro and green onions in your recipe. I like a little chilli powder as well. Last summer my grandmother's neighbor made her salad special and different by adding an ordinary salad dressing. I still prefer sour cream but it was not bad. try substituting traditional ingredients for something new and wild to add some zing and twist to the summer picnic.
You need.........


Tortilla Chips Cheese


Lettuce Catalina Dressing


Tomato Ground Beef drained and seasoned


Sour Cream Guacamole





Crumble the chips in a bowl add the lettuce add the seasoned beef ( it sounds gross but ) put on the Catalina and add th rest to taste.





Its really good and my kids like it and they don't like anything.
Beef Salad Ole





Prep: 20 minutes


Refrigerate: 1 hour to overnight


Cook: 15 minutes


Servings: Serves 4


1 cup picante sauce, divided


2 Tbsp. olive oil


2 Tbsp. balsamic vinegar , or- 1 Tbsp. red wine vinegar


1/2 tsp. dried oregano, crushed


1 clove garlic, minced


1 lb. sirloin or shoulder steak


or - 1 package fully cooked steak strips or shredded beef


4 cups lettuce, or prepared salad mix


1 tomato, diced


1 cup chopped green onion


1 can (4 oz.) sliced black olives, optional


1 cup black beans, drained, optional


1/2 cup grated Colby-Jack cheese


4 pre-made tortilla bowls


-- Ranch dressing





Combine 3/4 cup picante sauce, oil, vinegar, oregano and garlic; mix well.


Place beef in zip-style bag; pour marinade mixture into bag. Seal and chill 2 hours to overnight.


Remove meat from bag, discard marinade. Grill steak over medium-high heat to desired doneness. Slice into thin strips. (**To substitute the fully cooked beef strips or shredded beef, heat according to package directions and continue as below.)


Meanwhile, divide evenly between tortilla bowls the lettuce, tomato, green onion, black olives, and black beans. Top with grilled steak strips.


Sprinkle top with grated cheese and serve with Ranch Dressing and remaining picante on the side.