Taco Salad

Source: : More-With-Less Cookbook
Date tried: November 3, 2012
Yield: 6 servings
Time needed: 15 minutes

Prior preparation needed
Cook kidney beans

This is a hearty main-dish salad Mexican style.  Frying up the tortillas at home is easy. I enjoyed this combination of flavours and textures very much.


Taco Salad

Taco Salad

Taco Salad
1 lb. ground beef
1 onion, chopped
2 cups cooked kidney beans, drained
1 tsp. salt
½ tsp. pepper
1 head lettuce, torn into bite-sized pieces
2 large tomatoes, chopped
3-4 tortillas, fried crisp and broken up

Brown beef and onion together in a skillet.
Stir in the cooked beans with the salt and pepper.
In a large salad bowl , combine the lettuce, tomatoes, tortilla pieces and meat-bean mixture.

A chili-tomato dressing is especially good on this.

Serving tip:  Place meat & bean mixture, lettuce, tomatoes and tortillas each in a separate bowl on the table. Let everyone assemble their own salad.


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