December 16, 2008

My Favorite Food Veganized: Davey Crockett Taco Salad

So I'm finally home again and have a kitchen...AND a camera, what a coincidence! So last night I veganized my favorite family recipe, Davey Crockett Taco Salad. I've been eating this stuff practically since birth and have never/will never grow tired of it. It's the type of meal that you run home from swim practice for when mom tells you she's making it. 
Now I'm not even a big taco salad fan: I never even think of ordering it when I eat Mexican food because I know it will come no where close to this magical dish. Since I can remember, every time my mom or dad even hinted we might be having it for dinner, the day was automatically a good day, no matter what. Now I know your thinking "Why in tarnation is it called Davey Crockett Salad?? And who in the hell is Davey Crockett??" So let me tell you the history of this McDonell family recipe: When my older brother was a confused little three year old he refused to eat this incredible dish (which is now his favorite food too). And he was obsessed with the Davey Crockett movies(go here if you don't know who I'm speaking of: Crockett ). So my dad told him this was what Davey Crockett ate the night of the Alamo. In turn, the gullible little buy decided it must be worth eating if Davey ate it. So it was named Davey Crockett Taco Salad. Now the original version contained ground beef and cheddar cheese, but as my family evolved, the ground beef became tofu. 

Davey Crockett Taco Salad

1 package Yves brand  Veggie Ground Round with taco seasoning
1 can kidney beans
1 small can sliced black olives
1/2 bag corn tortilla chips
1 avocado
2 tomatoes
3/4 bottle light Kraft brand Catalina salad dressing
1 cup vegan cheddar

1. Make the ground "meat" as the package directs.
2. Add kidney beans and olives and turn off heat.
3. Add the remaining ingredients and mix.
4. Enjoy!

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