My family regularly eats Dorito taco salad at family gatherings, so I wanted something similar to it, but with a tiny twist. I also needed something fairly large since I was making it for my daughter's first communion (and I wanted most of it done ahead of time so I could just throw it together). When I came across this recipe I was excited to give it a try, and hoped that I would enjoy it as much as my mother-in-law's taco salad. Here's the good news....it's delicious. I loved it. But I love "stuff" in my salads; the more the better! I didn't say it was healthy though (Doritos, thousand island, and sugar will do that to a recipe), but it is very, very good. The bad news....this will get soggy if you pour the dressing all over it so leftovers will not be salvageable. I would certainly make this again though!
1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce (I used iceberg and romaine)
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained (I used black beans)
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies (I only used 1)
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar
In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).