Our Version of Taco Salad

On Friday we had overnight guests. A childhood friend of mine, with his wife and children, stopped to visit us. Our Mother's, both from Finland, both living state side, both great cooks of especially Finnish Fair, used to visit each others' homes four times a year at least. We loved our trips back and forth and are more like cousins. Each now married with children and not living nearby each other, have not kept this tradition up, so it was delightful to have this chance to reconnect and reminisce. We were in the middle of a project, so I didn't take the time to make anything from scratch or prepare any Finnish specialties, so I needed something quick and easy. I chose our version of Taco Salad for dinner. Our good vegetarian friend introduced us to it. We've modified it some, but I credit Susan A. for the idea.

Taco Salad
I prepare all the makings and place them on the table for everyone to assemble themselves per their liking. My preference is this order:
First place a handful or two of Doritos. Some like to keep them whole and others like to crumble them up into small pieces. Nacho cheese is the favorite, yet we've tried Salsa Verde, Ranch and many flavors. The latest ones were Chipotle and Taco. We also serve plain tortilla chips for those who don't care for the flavors or MSG headache.
Instead of hamburger, my vegetarian friend uses beans with taco seasoning. I like red kidney beans and use about 1/2 of a regular sized can per person. I dump them into a pot with their liquid and stir in a pack of taco salad seasoning and heat until hot or barely boiling.
If you prefer, cook ground hamburger, ground turkey or I've even found already ground chicken, and add the taco seasoning. I often serve both options and let folks choose or even use both, if they prefer. Not only do I have vegetarian friends, but also high protein consuming friends and low fat consuming ones.
At this point I add my cheddar or other taco, jalapeno, or mexican flavored cheese. For convenience I love the already grated and prefer the finely grated cheese.
Now add your shredded lettuce. My vegetarian friend's husband grows his own lettuce and it tastes so fresh, cool and crisp, except the one time a spider was still in it! I buy red and green leaf or grab the already chopped romaine bags. Use whatever is handy, but I agree with him that iceberg lettuce has no nutritional value or taste!
Fresh, diced tomatoes are best, especially if they are vine ripened. One year we grew about 12 varieties of tomatoes, so this was heavenly, but
I have used canned tomatoes when I've had to in the winter.
Even most of our kids like onions. I usually have yellow ones on hand, but even green or purple onions taste great.
One of our children really likes olives, so I offer sliced olives too.
Personally I like to add salsa and ranch dressing on top, with some salt and pepper, but my friend dresses it with Italian dressing and she also assembles it ALL in a large bowl and serves it.
One of our children loves sour dough bread, so we serve this with it, although the chips provide plenty of carbs already. And low carb eaters, can just omit both.

I served strawberry shortcake for dessert this time, but when I made it for our extended family earlier in July, I just served chocolate and banana "creamies". It was a hot day and there were more kids than adults.

So, if you want a quick, light, refreshing, somewhat Mexican fair, try our version of Taco Salad.