When you have kids in sports, you frequently have potluck dinners, whether before a cross country meet, football game or after the season for an awards banquet. One of my go-to recipes for these events is taco salad, first because the kids usually eat all of it (and I don’t have to worry about leftovers) and second because you can make a large recipe. I usually end up making this in my lasagna pan so I’ve got room to mix everything together. I got this recipe when I was in 4-H from one of our group leaders.

If you aren’t making a dish for an entire team and don’t want to have taco salad for days on end, this recipe can easily be halved.

Taco Salad For A Crowd

1 1/2 pounds ground beef (you can use your favorite ground meat: turkey, venison, beef, pork or even chicken)
1 package taco seasoning (optional)
3 packages ready-to-eat salad greens
1 can kidney beans, rinsed and drained
1/2 a medium red onion, diced
2 cups cherry tomatoes, halved
16 ounces sliced black olives
2 cups shredded cheddar cheese
1 bag original flavor Doritos, crushed
1 bottle Catalina salad dressing
Sour cream (optional)

In a large skillet, brown the ground beef until no longer pink; drain excess fat. Add taco seasoning to the browned meat (if using), mixing well until combined.

While the meat is browning, in a large bowl combine the remaining ingredients except the sour cream and Catalina dressing. Add the browned ground beef. Pour the Catalina salad dressing over the ingredients, and mix well until the salad dressing evenly coats everything. Serve with sour cream if desired.