Good ol’ taco salad with fresh tomatoes from the garden…a mouthwatering and simple lunch.
1 medium head Romaine lettuce, washed and torn
2 tomatoes, chopped
8 ounces cheese, grated
1 can ranch style beans, rinsed and drained
1 (8 ounce) bottle Catalina dressing (or use salsa if desired)
1 (10 1/2 ounce) bag Frito corn chips
Optional: 1 cup chopped green onions
Optional: 1 cup black olives
Optional: 1 large avocado, chopped
Optional: 1 lb. taco meat or grilled chicken
Toss salad in a large bowl. Or, serve ingredients separately and allow guests to make individual salads.
A fast and fun supper. It’s also popular at potluck dinners. If you think there will be leftovers, it’s best to serve the Fritos and dressing separately so the salad stays crisp.