Penny’s Taco Salad #SundaySupper

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:

4.9 from 7 reviews

Penny's Taco Salad

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Crisp iceberg lettuce is tossed with seasoned beef and other fixins to make the perfect taco salad.

Author: Anne Papina

Recipe type: Main

Cuisine: American

Serves: 8

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Immediately before serving, add the corn chips and ranch dressing, and toss until everything is well coated with the dressing.

Notes

*Feel free to use a large bag of tortilla chips instead, which is the original recipe. Just crush them up before adding to the salad. In the original recipe, the meat is not seasoned with anything but salt and pepper, but I like to toss in some authentic taco flavor.

Also note, 8 servings would be as a meal--this will feed a crowd as part of a potluck.

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Look at all the wonderful recipes the other #SundaySupper contributors have for you!

Crispy Appetizers:

Crunchy Entrees and Sides:

Munch on Snacks:

Crisp Dessert:

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Tagged as: Cheese, iceburg lettuce, olives, ranch dressing, salad, taco, taco salad