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Taco Salad Recipe

Amy Fecher from Beavercreek, Ohio shares the colorful taco salad that is her husband's favorite meal. "Because it is simple and he looks forward to it so, I find myself fixing this at least once a month," she says. "And for those brisk fall days, spicier chili beans can add some welcome heat."

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Taco Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1 can (16 ounces) chili beans, undrained
1/2 cup chopped green pepper
1/3 cup chopped onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 teaspoon salt, optional
2 cups corn chips
4 cups shredded iceberg lettuce
1/2 cup shredded cheddar cheese
1/2 cup chopped tomato

Directions

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, green pepper, onion, olives and salt if desired; heat through.
On two plates, layer the corn chips, lettuce, beef mixture, cheese and tomato. Yield: 2 servings.

Originally published as Taco Salad in Country Woman September/October 2004, p37

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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