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Aunt Delores’ Taco Salad

By Kristie Rosset

A long time ago, I visited my “Godmother” Aunt Delores in Lincoln, Nebraska, during a time that she was being treated for breast cancer.I was a young woman and knew that my aunt was ill, yet she still shared her joyful smile and calm spirit.

Aunt Delores prepared a simple supper for us: taco salad. It was delicious, and she gladly shared the recipe with me, verbally. This lovely woman died way too young many years ago, and I am grateful for her life and the grace that she lived. Her four children, my cousins, share her spirit!

Every summer I serve her taco salad multiple times and always think of her. Thank you, Aunt Delores, for all that you taught me, and all who were fortunate to know you!

Ingredients:

  • 1 pound ground meat (beef, chicken, or turkey)
  • 1 package taco seasoning
  • 1 head iceberg lettuce
  • 1 tomato, diced
  • 1 onion, diced (purple, white or yellow)
  • ½ cucumber, sliced
  • ½ jicama, diced or julienned (optional—I’ve added this item)
  • 1 small can sliced black olives, (optional)
  • 1 cup shredded cheddar cheese
  • 1 ½ cup original Fritos
  • 1 – 1 ½ cups salsa (mild)
  • ½ cup thousand island dressing (low fat works, too)
  • Jalapeno slices
  • Cilantro
  • Additional Fritos

Instructions:

  1. Cook meat according to taco seasoning package directions. Allow to cool.

  2. Tear lettuce into bite sized pieces, place in very large bowl. Add tomato, cucumber, jicama, onion and olives. Toss.

  3. Pour salsa and dressing onto lettuce, stir until all is wet. If you prefer additional dressing, simply add more salsa. Add the cooled meat, cheese and Fritos. Stir gently and well. Serve immediately.

  4. Add toppings of jalapenos, cilantro and additional Fritos to individual preferences.

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