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Taco Salad for 2 Recipe

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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."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

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

  1. 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.
  2. 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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