Taco Salad (September 1964)

[Bapopik at AOL.COM]

   The LOS ANGELES TIMES Proquest digitization is now through October 1964.
Still no Hidden Valley Ranch dressing or California Roll to report.  No
Cal-Mex or even a Tex-Mex.
   OT:  I'm free from parking tickets for 48 whole hours!


(PROQUEST HISTORICAL NEWSPAPERS)
MY BEST RECIPE; Taco Salad Uses Lettuce, Corn Chips
MRS MARILYN JONES. Los Angeles Times (1886-Current File). Los Angeles,
Calif.: Sep 20, 1964. p. I8 (1 page) :
   "This is one of my family's favorite hot weather dishes," says Mrs.
Marilyn Jones.  "We often make a meal of this salad with refried beans, milk and
fruit."

      _TACO SALAD_
1 head lettuce, shredded
1/2 cup grated Cheddar cheese
1 medium onion, chopped
10-oz. can steamed tomatoes
1 lb. ground beef
1/4 cup taco sauce
6-oz. pkg. corn chips
   Place lettuce, cheese and onion in salad bowl.  Drain tomatoes well.  Save
juice, add tomatoes to salad mixture.  Brown ground beef, breaking it up as
it browns.  Pour off fat.  Add juice from tomatoes and taco sauce to meat and
simmer 5 min.  Add to salad along with corn chips.  Toss lightly and serve at
once.  Makes 6 ample servings.
   MRS. MARILYN JONES,
   8355 Leroy St.,
   San Gabriel.