Make-Ahead Meatball Salad

I must admit when my husband's grandma served this, we were all a little leery. But the first bite was very... View this recipe »


 

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... Read more »


Storing Lettuce

What is the correct way to store iceberg lettuce in the refrigerator to keep it crisp? —D.L., Elm Mott, Texas Read more »

Taco Salad

Country Woman - try a FREE ISSUE today!

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."

SERVINGS: 2

CATEGORY: Salads

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

  • 1/2 pound ground beef
  • 1 can (15-1/2 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 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.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.