The History of Taco Salad
Tex-Mex dishes started to appear in American recipe magazines and cookbooks in the 1960s and taco salad is a modern variation of the traditional dish. A lot of Tex-Mex restaurants began to show up in the 1960s in the South, offering tasty meals to those who were curious about this new cuisine.
Glen Bell opened the first Taco Bell restaurant in Downey, California, in 1962. Some people assume the first taco salad was prepared in Taco Bell but it is impossible to find any data one way or the other, so that might be true or not. The first taco salad recipe in print can be found in the May 1968 edition of Sunset magazine.
The Basic Recipe
This recipe calls for beef, onion, tomato sauce, cheese, lettuce, tomatoes, avocado, corn chips (or tortilla chips), salt and chili pepper. You need to fry the beef and onion and stir in the seasonings. This hot beef mixture is served on a bed of salad and cheese is sprinkled on top. Avocado and tomato wedges make a good garnish. If you want a spicier result, you can add chili pepper or chopped green chilies when you cook the meat.
It is interesting to learn the history of taco salad since this is a relatively new dish. Unlike some traditional Mexican recipes, which can be traced back thousands of years, taco salad recipes are less than fifty years old. If you enjoy warm salad recipes, you will love this combination of mouthwatering ingredients.
Layered Salad Recipes
Sometimes it is nice to layer a salad recipe so you can see the different colors and ingredients. It is possible to layer pretty much any type of salad recipe but layering works especially well with Mexican salads and Tex-Mex salad recipes because of the colorful ingredients these salads often feature. If you know about the history of taco salad, then you might also know about the history of layered salad and the fact that this type of salad goes back a long way.
The seven-layer salad, for example, has been around for at least sixty years, and can contain various ingredients such as bell peppers, ham, celery, carrots, peas, guacamole, tomatoes, mozzarella, lettuce, or anything else you like. A Tex-Mex inspired layered salad might feature black beans, tomatillos, or Mexican cheese. The ground beef popular in 1970s layered salads can be swapped for grilled shrimp, shredded chicken, or even tuna or salmon. There is no point serving layered salad in an opaque bowl (one you cannot see through) so use a clear glass or plastic bowl for such a salad.
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