"Escape from the Trash Bag" Walking Taco Salad

25- 30 Servings, serves about 25 people for lunch
Salad portion can be mixed the night before, then served over fresh corn chips when ready. Don't really use a trash bag to mix and store, they are not food safe.
Use the same amounts for plated salads and the ones made with the single serving bags of corn chips.

3 pounds lean ground beef or turkey
2 cups chopped onion, fresh white or green
3 envelopes (about 4 ounces or 1/2 cup) taco seasoning mix (see homemade mix on this page)
3 large heads lettuce, cored and shredded
3 cups chopped tomatoes, drained
1/2 small bunch cilantro, washed, chopped
3 cans chopped or sliced ripe olives, drained (4-1/4 oz each)
6 cups (3 cans) Ranch or chili beans, drained and rinsed
1 pint (16 oz. bottle) vinegrette or Catalina Salad dressing
1 1/2 cups (12 oz. jar) mild salsa
1 can (4 1/2 ounces) drained diced mild green chilis
12 ounces (3 cups) shredded cheddar cheese for serving
2 pounds tortilla chips or Frito "Scoop" chips at serving time
1 quart Ranch style dressing or 1 1/2 quarts sour cream for serving

Brown meat with white onions, drain. Add taco seasoning and prepare according to package directions. Cool. Toss with lettuce, chopped drained tomatoes, cilantro, green onions if used, olives, and drained beans in a food safe plastic bag or container. Then mix salsa and Catalina dressing, pour over all and toss together. This may be done the night before.
When ready to serve, put a handful of chips on the plate, top with a large handful of mixed salad, and sprinkle on 2 tablespoons shredded cheese. Offer additional Ranch dressing or sour cream on the side to taste.

Ellen's Kitchen Homemade
Bulk Mild Taco Seasoning Mix

For ground meat or shredded chicken. Store in freezer if kept over 3 weeks.

Servings:

40

80

120

140

200

240

Makes:

1-1/4 C.

2-1/2 C.

3-3/4 C.

5 C.

6-1/4 C.

7-1/2 C.

Pounds of meat
OR # envelopes

10

20

30

40

50

60

Ingredients:

 

 

 

 

 

 

Instant minced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Salt

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Chili powder

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Cornstarch

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Crushed red pepper

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Garlic powder

2 T.

1/4 C.

1/4 C. + 2T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Oregano

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Cumin

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

In a small bowl or food processor bowl, combine minced onion, salt, chili powder, cornstarch, red pepper flakes, garlic powder, oregano and cumin. Stir or pulse until evenly mixed.
Store in a freezer bag inside an airtight container. Don't use just a freezer bag, the smell goes right through and your whole freezer will smell like taco seasoning! Seal, label and freeze.
To use, add 2 tablespoons of mix per 1 pound of meat as it cooks.

Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat

Chi-Chi style Hot/Pico Salsa for 100

Not too spicy, really...

4 Serrano pepper, seeded, stemmed & chopped (leave seeds in for more "heat")
4 tablespoons fresh cilantro (may double)
1/2 cup sweetened lime juice (Rose's Lime Juice)*
2 tablespoons salt
16 tomatoes, chopped, drained
2 large red onions, chopped
2 banana peppers, chopped
2 red bell peppers, deseeded, chopped
*add 4 teaspoons sugar if fresh lime juice is used

Usual cautions about handling fresh chilis.
Chop or process the tomatoes, set aside in a colander to drain
Chop the other ingredients or combine and process in the food processor.
Mix the peppers and tomatoes thoroughly, let stand 2 hours or overnight in the refrigerator to blend flavors.