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This recipe for TACO SALAD, by , is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Baldwin
Added: Monday, September 24, 2007


1 lb. ground beef
1 (1.25 ounce) package of taco seasoning mix
1 (16 oz.) can chili beans
1 (16 oz.) bottle French dressing
1 head iceburg lettuce
1 (14.5 oz.) package tortilla chips
2 c. shredded cheddar cheese
1 c. chopped tomatoes
4 tbsp. sour cream
c. prepared salsa

In a large skillet over medium-high heat, brown the ground beef and drain excess fat.

Stir in the taco seasoning, chili beans and French-style dressing.

Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.

Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes.

When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.




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