El Inca Llora (a song about Peru)
Credit where credit is due
This recipe is my sister Sandi's. I remember staying with my sister and
brother-in-law Lynn, when I was 12 years old, in Carpinteria, CA. I loved
to surf, back then, and I would come home from a day in the waves, and my
sister would serve up her taco salad. I would usually eat far more than
my share. It is delicious!
Ready as soon as ingredients are prepared, tossed and served (20 minutes).
- 1 head of lettuce
- 2 or 3 tomatoes
- 2 ripe paltas (avocados)
- 1 can kidney beans
- 1 can olives
- cheese - grated (Mexican four cheese works well)
- 1 bag of Dorito Corn Chips (spicy if you want spice)
- 1 lb ground beef
- 1 package of taco spices for meat.
- Dressing to taste : suggest Thousand Island or new Mexican green dressing
Prepare mexican spices according to the directions on the package. Simmer ground
beef until nice and brown in an open frying pan. Stir in taco spices when they are
ready and simmer beef and spices together.
Cut up lettuce, tomatoes, avocdo and toss. Add kidney beans, olives and grated cheese,
toss some more. Crunch up doritos in the bag, and pour into salad, and toss some more.
When beef is well cooked, pour entire contents of frying pan, including oil and
taco spices, over the salad and mix well. Cover and serve, or, if preferred,
place in referigerator to cool, then serve.
Serve with dressing if you like, but it is good without as well. Enjoy !