Big Show's Big Eats: Taco salad

Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloinTequila chickenVenison kabobs, Mustard fried venisonBeer can chickenPeanut butter cup pieSmoked ribs with red pepper jellyShrimp-stuffed jalapeñosCrab-topped grouperTeriyaki injected tenderloinGrilled spaghettiFried ribs, Sausage dip, Grilled half shell redfish.

Taco Salad

I won’t lie to y’all and say I’m a big salad guy, because you know I’m not! Sometimes though, I love to get down on some taco salad. Some friends of mine put me onto this recipe a few years back, and it’s become a staple while I’m on the road. You know I can’t do taco salad like everyone else, so I go ahead and throw some Doritos in it, and then add some Catalina dressing on top. This salad is delicious, and it’s not super heavy. Honestly, it’s refreshing after a long day on the water, especially this time of year.

Ingredients: Ground beef (I used 5 pounds and had plenty), two red bell peppers, two heads of lettuce, one sprig of Cilantro, two onions, one bag of shredded cheese, three packets of taco seasoning, one large bag of Doritos, one bottle of Catalina dressing.

Tools needed: Pan with lid, spatula, small blender (optional), large knife, cutting board, mixing bowl.