Father’s Day Taco Salad

Author: Bobby Corder


  • 1 head lettuce (usually iceberg)
  • 2 tomatoes; finely diced
  • 1 avocado; diced
  • 1 small red onion; diced
  • 1 lb . ground beef  (see note above)
  • 3/4 lb . cheddar cheese; grated
  • 1-15 oz . can kidney beans; drained and rinsed
  • 1-11 oz . bag Taco flavored Doritos brand chips; crushed
  • 1-16 oz . bottle of Green Goddess dressing; to taste


  1. In a skillet, brown the beef (&/or turkey) and cook until it is done.
  2. Drain the rendered fat.  (If using Nacho Cheese flavored chips, sprinkle the browned meat with about a tablespoon taco seasoning and mix well.)
  3. Allow the meat to cool thoroughly.
  4. While the meat is cooling, shred the lettuce, grate the cheese, and dice the tomatoes, onion, and avocado.
  5. Add it all to a very large mixing bowl.
  6. Add the beans, meat, and crushed chips.  Toss well.
  7. Pour the salad dressing in a bit at a time and begin to mix it.
  8. Continue to add the dressing until it has reached the desired wetness.  It usually takes the entire bottle.
  9. Serve immediately.
  10. Hold off on adding the chips if this will not be served immediately, sadly they get soggy quickly.