This vegetarian taco salad was my grandmother’s recipe, who is long gone now. I’m not sure it goes with the traditional holiday feasts but it was and is always on our holiday table—a holiday meal isn't complete without this for our family. I highly recommend using the specific salad dressing called for.
Ingredients
- iceberg lettuce: 1 piece (chopped)
- green onions: 3 piece (chopped)
- Roma tomatoes: 2 piece (chopped)
- pinto beans: 1 can (15 1/2 ounce can, drained and rinsed)
- ripe olives: 1 can (2 1/4 ounce can, drained, sliced)
- cheddar cheese: 1 cup (shredded)
- French salad dressing, such as Ott's™ Original Famous Dressing: 1 cup
- nacho cheese tortilla chips, such as Dorito's® Nacho Cheese Flavored Tortilla Chips: 1 cup (crushed)
Metric Conversion
Stages of cooking
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Combine lettuce, onions, tomatoes, beans, olives, and cheese in a large bowl. Toss.
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Drizzle salad dressing over the top; toss. Add the crushed tortilla chips and toss again. Serve immediately.
