In a house full of ranch hands, athletes, and kids always on the go, dinner needed to be fast, filling, and full of flavor. Kim’s mom (Mrs. Ratcliff) knew exactly how to bring everyone to the table, and her taco salad was a family favorite. It had all the bold, Tex-Mex flavors they loved, with crisp lettuce, seasoned ground beef, crunchy corn chips, and just the right amount of heat.
This recipe is proof that good food doesn’t have to be complicated. It’s fresh, hearty, and easy to throw together—perfect for feeding a crowd or just whipping up something quick after a long day. Topped with chili sauce and a little extra heat, it’s the kind of meal that never disappoints.
Ingredients:
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 ¼ oz. package taco seasoning mix
- ½ cup hot water
- ½ head lettuce, torn into bite-size pieces
- ⅓ cup chili sauce
- 6 oz. package corn chips
- ¾ cup shredded Cheddar cheese
- 2 medium tomatoes, cut into wedges
- ¼ tsp hot pepper sauce
Instructions:
- In a large skillet, brown ground beef and onion; drain.
- Stir in dry taco seasoning mix and hot water; simmer for 10 minutes over low heat, stirring occasionally.
- Line separate salad bowls or plates with lettuce; sprinkle with corn chips.
- Spoon about ½ cup of the beef mixture in the center; sprinkle with cheese.
- Garnish with tomatoes.
- Serve immediately with a combination of chili sauce and hot pepper sauce or with prepared French or Russian dressing.
Makes 4 to 6 servings.