This recipe is for a big crowd. I usually half the ingredients for my family.
- 2 tablespoons milk
- 2 tablespoons ketchup
- 2 cups mayonnaise
- 1 1/2 pounds hamburger (browned & fat drained)
- 2 package taco seasoning (medium or hot taco)
- 2 heads lettuce (chopped)
- 1 can olives (drained & sliced)
- 1/2 bag plain tortilla chips (broken up)
- 1 bag (16 oz) mexican shredded cheese
- 2-3 tablespoons pace picante sauce
- Carbohydrate 7.33132021211402 g
- Cholesterol 61.8469849821009 mg
- Fat 21.703269461296 g
- Fiber 1.86161595156372 g
- Protein 15.3746213071603 g
- Saturated Fat 7.97864371691586 g
- Serving Size 1 1 Serving (158g)
- Sodium 536.122549550887 mg
- Sugar 5.46970426055031 g
- Trans Fat 9.94615795919741 g
- Calories 286 calories
Step-by-step
- Add 1 package taco seasoning to browned hamburger. Cook, then let cool.
- Combine dressing ingredients in a small bowl; mayonnaise, ketchup, milk, and 1/2 to 1 whole packet of remaining taco seasoning (depending on your taste).
- Add picante sauce to dressing.
- Combine: cooled meat, lettuce, olives, and cheese in bowl; set aside.
- Add dressing to salad, mix well.
- Add chips to the salad just before eating.
- Enjoy!
Feeding twenty people requires careful management of grocery expenses, making bulk-prepared ground meat an economical base. Brown the beef thoroughly and drain the rendered fat through a fine-mesh metal colander to prevent excess oil from diluting the dressing later. When substituting condiments, note that sour cream can replace mayonnaise at a one-to-one ratio, though it yields a tangier finish with less heavy fat content. Packaged taco seasonings contain high amounts of sodium, so taste the meat mixture before adding extra salt to the dressing. For the dressing base, whisk mayonnaise, ketchup, and milk until smooth before folding in the picante sauce. Chop the lettuce into uniform one-inch ribbons to ensure every bite holds an equal distribution of toppings. Shredded Mexican cheese blends typically combine cheddar, Monterey Jack, and Asadero; grating these blocks manually provides superior melting characteristics compared to pre-bagged varieties coated in cellulose. Toss the chopped lettuce, cooled meat, sliced olives, and cheese together up to two hours in advance, but keep the bowl refrigerated at or below 40 degrees Fahrenheit. Introduce broken tortilla chips only within five minutes of serving to maintain a crisp texture against the moisture of the salad. Storing dressed leftovers beyond four hours causes the chips to turn soggy and degrades the crunch of the lettuce.
