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Taco Salad Recipe

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

Contributor:  
Contributor:  
Carrie Collier
Added: Friday, December 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
From: Taste of Home Apr/May 07

1 pound ground beef
cup ketchup
1 tsp. Dried oregano
1 tsp. Chili powder
tsp. Salt
tsp. Pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 oz.) shredded taco cheese
1 can (2 oz.) sliced olives, drained
cup mayonnaise
cup taco sauce
1 package (10 oz.) corn chips

Directions:
Directions:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Number Of Servings:
Number Of Servings:
14-16 Servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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