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Taco Salad Recipe

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This recipe for Taco Salad, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Kososki
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1/2 envelope (1/4 cup) dry onion soup mix or taco mix
3/4 cup water
Brown meat; drain. Sprinkle onion soup or taco mix over meat; stir in the water. Simmer 10 minutes.

1 med head lettuce, torn to bite size
1 large tomato, wedged
1 small onion, thinly sliced into rings
1/4 cup chopped green pepper
1/2 cup sliced ripe olives
1 4-oz pkg (1 cup) shredded sharp cheddar cheese
1 6-oz pkg corn chips
1 can red kidney beans

Directions:
Directions:
In a salad bowl, combine lettuce, tomato, onion, green pepper, olives and cheese; toss well. Spoon on meat; top with corn chips.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I add celery, two different kinds of cheese and radishes. You could add whatever you like.

 

 

 

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