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Taco Salad Recipe

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

Contributor:  
Contributor:  
Lotti von Niessen Dick
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1 avocado
tomatoes
slivers of red onion
1 can kidney beans (drained and rinsed)
1 head lettuce (whatever kind you like)
1 cup grated cheddar cheese
1/2 bottle green taco sauce
corn chips
8 oz Italian dressing

Directions:
Directions:
Cook ground beef and drain well. Let cool. Mix salad ingredients, except for the chips and the taco sauce and dressing. Salt & Pepper to taste. Just before serving, break up about half the bag of corn chips and mix into the salad. Mix taco sauce and dressing and toss into salad just before serving. Serve with the rest of the corn chips and/or your choice of dinner rolls. We eat much less red meat than we used to, so I often make this salad with pieces of chicken instead -- and it's good meatless as well! You can substitute the kidney beans with your favorite kind (eg. black beans, garbanzo) or mix more than one kind...and you can substitute the taco salad/Italian dressing with any kind you dressing you might prefer.

 

 

 

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