This week my wife decided to turn back the clock (figuratively, not literally) and take a trip back to her childhood by trying out one of her Mom’s recipes. My wife did what any good sibling does, she invited her brother and sister-in-law over for the taste-testing of a childhood fave.
My wife dug up the recipe from a local grocery-store recipe book that had published her mom’s much lauded taco salad. In an effort to stay true to her mom’s cooking, my wife prepared the recipe just like her mom did back in the late 80s and early 90s. Well, almost.
According to my brother-in-law the salad didn’t marinate long enough. He also suggested only adding half the amount of taco seasoning and Italian dressing prior to serving, then allow others to add more to suit their taste. It’s a great idea, particularly if you aren’t a fan of aggressive seasoning.
Both my sister-in-law and I were skeptical. We’d never eaten this infamous taco salad. Would Italian dressing really work with these flavours? Verdict? We both liked it and we’d definitely eat it again.
Interestingly, my wife said she doesn’t remember the cabbage in it, which was obviously a very clever way for my mother-in-law to get her kids to eat some veggiess. My wife’s brother piped up with another suggestion: cut the cabbage smaller. He recalled that that was how his mom used to do it (and probably why the kids were never bothered by the raw cabbage). Of course, the cabbage may have been overlooked because of the addition of nacho cheese chips. Seriously? We can eat chips for dinner? Yes!
As with all the recipes we post here on My Wife’s Muffin, we had to come up with a #verypunny name.
- 1 lbs ground beef, cooked and drained
- 1 pack taco seasoning*
- 2 cups purple cabbage, chopped
- 2 cups green cabbage, chopped
- 8-10 leaves of Romaine or 1 small ice-burg lettuce, chopped
- 2 cups grated mild cheddar cheese
- 2-3 generous handfuls of your favourite brand of zesty cheese nacho chips (we used Zesty Doritos).
- 1 cup Golden Italian salad dressing, or to taste
- After frying ground beef, rinse under cold water. Season with taco seasoning. Toss all ingredients in large salad bowl and serve.
- Makes 6 - 8 servings.
Cheers, Gregg & Mae
* If you don’t have prepared taco seasoning packs on hand, try making your own taco seasoning with:
- 1 tbsp chili powder
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp fine sea salt
- 1 tsp black pepper