Candy Johnson and son David love to explore historical landmarks like the Jamestown settlement in Virginia.

Candy Johnson’s Taco Salad recipe comes from her mother-in-law and is one of husband Alan’s favorites. One thing Alan has learned eating it through the years: You’d better scoop up a healthy first serving because it’s possible there won’t be any seconds.

“Everywhere we take it everybody asks for the recipe and there are rarely any leftovers,” says Candy from her home in Chesterfield, Virginia. “Even people who don’t like salads love this one.”

The secret? “I think it’s the combination of the Penzeys Italian Vinegar and Oil and the Bold Taco Seasoning that makes it work so well,” says Candy. “The Italian dressing gives it that extra zing.”

How nice to find a dish that is so delicious and easy to prepare. “It’s a go-to for a potluck function as well as a summer meal,” says Candy.

It’s also easy to prepare and versatile, too. Candy submitted the original recipe, but admits she is known to do a bit of tweaking. “I’ve made it with chicken and black beans, which is very good, and I’ve used salsa instead of tomatoes in the winter when they taste like cardboard. It’s very versatile,” she says. “We’ve always loved it.”

Taco Salad

Candy writes, “This is a great recipe for gatherings and potlucks as it makes a lot.”

Taco Meat:

• 1 lb. ground beef
• 1 medium onion, minced
• 1 tsp. Worcestershire sauce
• 1 tsp. MINCED GARLIC
• 4 TB. BOLD TACO SEASONING (REGULAR TACO can also be used)
• 3/4 Cup water

Dressing:

• 2 TB. (heaping) ITALIAN VINEGAR AND OIL DRESSING MIX
• 2 TB. water
• 2/3 Cup vegetable oil
• 1/3 Cup vinegar (white or red wine)

Salad:

• 1 head lettuce, any variety is great, chopped
• 1 large tomato or 3 Roma tomatoes, chopped
• 1 6 oz. can black olives, sliced
• 1 15 oz. can red kidney beans, drained and rinsed
• 6 green onions, sliced
• 2 Cups shredded cheddar cheese
• 1 12 oz. bag of tortilla chips, crushed

Heat a skillet over medium heat. Add the beef and onion to the pan. Sprinkle the Worcestershire sauce and MINCED GARLIC over the beef, mixing in. Cook over medium heat until browned; drain excess fat. Add the BOLD TACO SEASONING and cook, stirring, for 2 minutes. Add the water and simmer for 5-10 minutes, until desired thickness. Set aside to cool.

For the dressing, mix the ITALIAN DRESSING MIX with the water and let stand for 5 minutes. Add the oil and vinegar and mix well. Combine all of the salad ingredients, including the cooled beef, in a very large bowl. Pour the dressing over the salad and toss to mix well. If not serving right away, combine all of the ingredients except the chips and dressing, adding them right before serving.

Nutritional Information: Servings 20;
Serving Size 1 cup (156g); Calories 280; Calories from fat 160; Total fat 18g; Cholesterol 25mg; Sodium 480mg; Carbohydrate 21g; Dietary Fiber 4g.