Taco Salad (Egg, Nut, Fish and Soy-Free, Can Be Wheat and Milk-Free)

Taco Salad made with the "Top 8" Free Version of Dorothy Lynch Salad Dressing and No Onions

I am beyond ridiculously happy to post this recipe.  I am a HUGE fan of taco salad, especially my Granny's version, but I have never been able to make an allergy-friendly version of it...Until now!  Can I get a "Woot!"?!?!? :D  I am quite pleased with how this turned out. It is sitting in my fridge as we speak, getting all nice and chilled, and I cannot WAIT for dinner!

If you've ever had the version with the crushed up Doritos in it, you'll know just how amazing it is, and you will understand how much I missed it when I could no longer eat it.  For those of you who have never had it, well...My friends, you are in for a treat! :)

This salad can be served as a side or the main course.  It's not really Mexican fare, but it is definitely great American potluck fare.  It reminds me of summer time and get-togethers with family and friends.  It makes me smile and warms my heart.  I hope it will be a welcome addition to your lives and be part of amazing memories to come!

As I alluded to earlier, this is an adaptation of my Granny's recipe.  It is soy (if you use all soy-free ingredients), fish, egg and nut-free and can be wheat and milk-free.

Taco Salad



1/2 lb. browned and drained hamburger

1/4 Cup diced onion (optional)

Taco Seasoning

1 Cup soy-free tomato juice (I recommend Campbell's)

Shredded lettuce (I recommend using Romaine lettuce)

Veggies such as grape/diced tomatoes, diced green, white or red onions, green pepper, black olives

1 Can soy-free Dark or Light Red Kidney Beans (I recommend Bush's), drained

Broken soy-free tortilla chips (I recommend Snyder's)

Shredded cheese (I recommend a Mexican blend, Cheddar, CoJack or Cheddar Jack)

Dorothy Lynch Salad Dressing

1. In a large pan, cook the meat, onion (if using), taco seasoning (amount you use is based on preference, but use what you'd use when making 1/2 lb. of taco meat) and tomato juice until the mixture is almost dry.

2. Mix the meat mixture with the shredded lettuce, whatever veggies you are using (amount and types based on personal preference/taste), drained kidney beans, broken tortilla chips and grated cheese together in a large bowl.

3. Stir in salad dressing (amount based on preference, but generally you use enough to coat the salad mixture well).

4. Refrigerate for at least an hour before enjoying.  (This recipe is best served ice cold, and letting it sit overnight in the fridge is ideal.)

Variations:

• Wheat-free: Make sure you use the wheat-free version of the Dorothy Lynch salad dressing.
• Milk-free: Omit the cheese.
• Sneak-in the Greens: You can sneak in dark leafy greens with this salad.  Try mixing in baby spinach chopped fine or even kale.
• Crunchy Tortilla Chips: If you find that you would rather the tortilla chips be crunchy vs. soft, mix them in last minute or crumble them on top of individual servings.  You can always add more chips crumbled on top as well.

(This recipe was originally posted on my original site, Natural and Free.)