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. Linda Dean from New River, Ariz., submitted this week’s recipe. She says she has been in an RV on and off since 1982, spending some time in a house, but is now back in an RV.
- 1 pound hamburger
- 1 can kidney beans, drained
- 1 can garbanzo beans, drained
- 1 head lettuce, sliced thin and chopped
- 1 onion, chopped
- 1 pound cheese, grated
- 1-2 tomatoes, chopped
- 1 package Doritos chips
- 1 bottle Kraft Creamy French Dressing (if you cannot find Kraft, find a creamy French dressing that tastes like it—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, you can curl back the edges and serve from the bag or transfer to a bowl. Just before you serve, dump the Doritos chips in. This salad is even better the next day. I even like to 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.