Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for taco salad. It was submitted by Linda Dean, from New River, Ariz. She has been in an RV off and on since 1982, living in a 32-foot Traveleze trailer for 9 years. After breaking down and buying a house, she still owned a truck camper. Now she’s back in the groove with a 31-foot Alpenlite that has been gently used.
- 1 pound hamburger
- 1 can kidney beans, drained
- 1 can garbanzo beans, drained
- 1 head of lettuce, sliced thin and chopped
- 1 onion, chopped
- 1 pound of grated cheese
- 1 or 2 tomatoes, chopped
- 1 package Doritos chips
- 1 bottle Kraft creamy French dressing (if you can’t find Kraft, find a creamy French dressing that tastes like it because this is the secret ingredient)
Brown hamburger on stove top and drain thoroughly. Take a tall kitchen trash bag (food-safe and not scented) and put all the ingredients in it, except the chips, tossing after you add each ingredient. The bag works great for tossing, and then you can put it in the fridge. It’s great for transporting and when you go to a party, just curl back the edges and serve from the bag or transfer to a bowl. Just before you serve, dump in the Doritos chips. The salad is even better the next day. Warm it a little to make it taste like a taco.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.