LOTTIE’S TACO SALAD
Always serve a crowd, always please a crowd…but go ahead and make extras, in case some “really hungry” guests need small bites before the entrees are served.
1 lb. ground beef or ground turkey
1 medium onion, chopped
1 can (15 oz) tomato sauce
2 teaspoons chili powder
1/2 teaspoon worcestershire sauce
salt and pepper to taste
1 head lettuce, chopped/shredded
2 ripe tomatoes, chopped
1/2 bottle Italian dressing
2 cups grated medium cheddar cheese
1 bag cheese-flavored tortilla chips (crush some chips to garnish top)
Optional: picante sauce, sour cream, drained canned red kidney beans, sliced black olives and sliced ripe avocados
Brown ground meat and then drain. Add the tomato sauce, chili powder, worcestershire sauce and salt and pepper. Let simmer for 20 to 30 minutes to develop flavors; set aside. In a large bowl, toss together shredded lettuce, chopped tomatoes and Italian dressing.
Just before serving, spoon ground meat mixture on a large serving plate; cover with lettuce mixture. Add dollops of picante sauce and sour cream on top, if desired. Sprinkle grated cheese and crushed tortilla chips on top. Arrange kidney beans, black olives and avocado slices around the platter. Serve with more tortilla chips (you sure can make homemade flour tortilla chips…lightly spray the tortillas with cooking oil spray, sprinkle just one side with little salt, cut them in wedges, spread in parchment-lined large baking tray and bake them at 350 F for about 8 to 10 minutes until crisp).