Ever notice how some cravings revolve around texture rather than taste? Sometimes I want something creamy, decadent, then other times it’s all about the crunch, which happens to be the theme of this week’s #SundaySupper! Susan over at The Girl in the Little Red Kitchen is hosting a crunch-fest, and below you’ll find dozens of recipes loaded with crunchy goodness. I’m bringing Penny’s famous taco salad to this virtual shindig.
I was first introduced to Penny’s taco salad many years ago when we were both teaching aerobics for Richard Simmons. Now, it may seem odd that a couple of aerobics instructors would be feasting on stuff that’s, uh, not quite so low-cal, but hey, it’s salad, right? Penny would bring this to every potluck and serve it at every party she hosted. Actually, she still does, and I love her for it. Often I would skip over the other offerings just so I could load up on this taco salad–there’s something about the crisp lettuce mixed with crunchy chips and all the other fixins that’s so satisfying.
A small part of the Richard Simmons gang–I’m there front and center with the bad 80s hair, and Penny’s to the right with the fancy toes.
Anyway, while I’ve always considered her version perfection, I have modified things slightly, which I’ve spelled out in the notes below. This salad can feed a crowd if you’re bringing it to a potluck, but it can also serve as the main course if you’re having just a few folks over for a casual dinner. Either way, your guests will be pleased, and you’ll love the fact that it’s super easy to make.
Brown the ground beef over medium heat and add the seasonings. Once the meat is thoroughly cooked, remove from heat and let cool.
While the meat is cooling, prep all your veggies. Rinse and drain the beans. Now go find your biggest salad bowl. We’re talking B.I.G.
If you’re feeling all festive, arrange everything decoratively in the bowl. Add the chips and toss with the dressing just before serving.
See all that good stuff in there? How can anyone resist?!
Here’s the printer friendly version:
- 1 lb lean ground beef
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp kosher salt
- Dash pepper
- 1 head iceberg lettuce, washed, drained and chopped
- 1 lb sugar plum tomatoes, halved
- 3-4 green onions, sliced
- 1 bag (2 cups) shredded cheddar or Monterey jack
- 1 15 oz can kidney beans, rinsed and drained
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 15 oz can black olives
- 1 10 oz bag corn chips*
- 1 bottle ranch dressing
- In a large skillet, brown the ground beef over medium heat. Add in the chili powder, garlic powder, cumin, salt, and pepper, stirring to fully coat the meat. Once the meat is cooked through, remove from heat and cool.
- While the meat is cooling, prep the veggies. Add all ingredients except the corn chips and ranch dressing to a very large salad bowl. You can arrange them decoratively as pictured here, or just toss them in.
- Immediately before serving, add the corn chips and ranch dressing, and toss until everything is well coated with the dressing.
Also note, 8 servings would be as a meal--this will feed a crowd as part of a potluck.
Look at all the wonderful recipes the other #SundaySupper contributors have for you!
Crispy Appetizers:Bitterballen from The Urban Mrs. Caprese Wontons from Jane’s Adventure in Dinner Crispy Broccoli Cheddar Bites from Curious Cuisiniere Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie Penny’s Taco Salad from Webicurean Popcorn Chowder from The ROXX Box Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes Duck Fat Chex Mix from The Texan New Yorker Easy Vegan Granola from Killer Bunnies, Inc Fried Veg Momos with Cheese Recipe from Masala Herb How to Make Homemade Sweet and Salty Trail Mix from Neighborfood Orange Spiced Cashews from Hip Foodie Mom Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos Sourdough Grissini from girlichef Spicy Lentil Crackers from Cindy’s Recipes and Writings Sweet and Spicy Roasted Pepitas from Alida’s Kitchen Sweet Potato Chips from Kudos Kitchen By Renee Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:Boo Berry Cereal Treats from Pies and Plots Choco-Caramel Squares from Basic N Delicious Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen Chocolate Pecan Biscotti from The Food Army Wife Cookie Brittle from Juanita’s Cocina Double Banana Pie Krispie Treats from What Smells So Good? Honeycomb Crunch Candy from Food Lust People Love Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days Salted Caramel Cashew Cookies from Mess Makes Food Chocolate Peanut Butter Pretzel Cookies from Take a Bite Out of Boca
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