Taco Salad for a Crowd

Name: Taco Salad for a Crowd
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings.
Ingredients: 1 pound ground beef; 1/3 cup water; 1 envelope taco seasoning, divided; 1 medium head iceberg lettuce, torn; 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed; 3 medium tomatoes, chopped; 2 cups shredded cheddar cheese; 1 can (16 ounces) kidney beans, rinsed and drained; 1 large onion, chopped; 1 bottle (8 ounces) Western salad dressing; 1/4 cup sugar; 1 tablespoon taco sauce

Ingredients

1 pound ground beef
1/3 cup water
1 envelope taco seasoning, divided
1 medium head iceberg lettuce, torn
1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
3 medium tomatoes, chopped
2 cups shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 bottle (8 ounces) Western salad dressing
1/4 cup sugar
1 tablespoon taco sauce

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
In a very large serving bowl, combine the lettuce, chips, tomatoes, cheese, beans, onion and beef mixture. Combine the salad dressing, sugar, taco sauce and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.