"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Salad Recipe

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

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
10 3/4 oz. Campbell's Southwest Style Pepper Jack Soup
1/2 c. water
1 pkg. taco seasoning mix
15 oz. kidney beans, rinsed and drained
2 c. tortilla chips
4 c. shredded lettuce
1/2 c. sour cream
1 med. tomato, chopped
1/2 c. sliced green onions

Directions:
Directions:
Cook beef in skillet until browned. Pour off fat. Add 1/2 can soup, water, taco seasoning mix and beans. Heat through. Heat remaining soup in saucepan. Arrange chips on large serving platter. Top with lettuce, beef mixture, remaining soup, sour cream, tomato, and onions.

 

 

 

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