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Taco Salad Recipe

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This recipe for Taco Salad, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Richards
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head iceberg lettuce, sliced into 1 inch pieces
1 pound ground beef or turkey
1 Tablespoon chile powder, or to taste
1 cup shredded Monterey Jack or Mild Cheddar
1 pint light sour cream
2 large diced tomatoes
1 bag of tortilla chips, crumbled into small pieces
1 cup sliced black olives
1 bottle low-fat Catalina French Dressing

Directions:
Directions:
Brown meat and drain. Add chile powder and season with salt and pepper. In a large bowl, toss meat, chips, lettuce, cheese, tomatoes, olives, and sour cream. Serve immediately on individual plates, and top with Catalina French Dressing.

Personal Notes:
Personal Notes:
The taco salad I remember was iceberg lettuce with seasoned ground beef, cheese, crumbled chips, tomatoes, and very light sour cream. It was almost like a taco with the shell in the salad.

 

 

 

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