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Taco Salad

Taco Salad
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."
2 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1/2 pound ground beef
  • 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.
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