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 tenderloin, Tequila chicken, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Shrimp-stuffed jalapeños, Crab-topped grouper, Teriyaki injected tenderloin, Grilled spaghetti, Fried ribs, Sausage dip, Grilled half shell redfish.
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.