Ronda’s Taco Salad

For several years, in the late 90’s and early 2000’s, we would travel to Greenleaf Lake State Park in Oklahoma to celebrate my Grandpa Mannon’s birthday and have a huge family reunion weekend. We would all pitch in and make some fantastic food, play games and do a lot of catching up. One of my favorite dishes was my mom’s cousin Ronda’s taco salad. She would make huge batches of it and there were never any leftovers. It’s great for feeding a crowd because you can easily adjust it to make as much as you need.

Ronda’s Taco Salad

1 lb. hamburger, browned

1 head lettuce, wash & torn up

1 can kidney beans, rinsed & drained

a couple carrots, cut up into matchstick size

sliced green onion to taste

grated cheese

Nacho Doritos, crushed

Catalina or Russian dressing

Put the lettuce in a very large bowl and add the rest of the ingredients. Toss with the dressing and serve cold. I like to add chopped tomatoes. You can also add black olives, cucumber, avocado, just about anything you like.