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Taco Salad
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |