This is a recipe for THE BEST TACO SALAD I've ever tasted - period! This recipe spoiled me to a point I can't order taco salad anywhere now. My friend, John Evans, introduced me to it about 20 years ago and it was his regular Saturday night dish during an art show when a group of us were at the same show. Don't mess with this recipe if you can avoid it - every element is part of the whole and without each element exactly as it is this will not taste the same, trust me I've tried! John does have a vegetarian version where he substitutes a mixture of beans for the meats, but I have to tell you that without the Italian Sausage this dish looses most of it's unique and savory taste. Oh, and be sure to give a slice of that Vermont white cheddar to any dog in the house, John swears it's part of the recipe!This recipe is for serving it up as an entree, but here's what I do when I want to serve it as an appetizer: I simply follow the recipe exactly but instead of crumbling the tortilla chips into the salad in a big bowl I buy those tortilla scoops and spoon the salad into them! I do toss a small handfull of extra shredded cheese on the top before serving. That's it, plain and simple!
Swing by The Martini Diva for one of my tequila martinis to go with!
No comments:
Post a Comment
Do you have a recipe you'd like to share? Do you like my recipes and my recipe cards? Let me know here - The Diva of Tiny Foods wants to know what you think!