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Taco Salad
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1 envelope taco seasoning
1 pound ground beef
1 medium head iceberg lettuce, torn
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and diced
2 cups (8 ounces) shredded cheddar cheese
1 package (7-1/2 ounces) tortilla chips, crushed
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce
Set aside 1 tablespoon taco seasoning. In a large skillet, cook beef over medium
heat until no longer pink; drain. Stir in remaining taco seasoning. In a large
bowl, layer the beef, lettuce, beans, onion, tomatoes, cheese and tortilla chips.
In a small bowl, combine the salad dressing, taco sauce and reserved taco
seasoning; serve with salad.
Yield: 12 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |