This recipe for Taco Salad, by Karla Wardell, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 flour tortillas 3/4 lb. ground beef 1 T. chili powder 1/2 c. chunky salsa 1 c. rinsed kidney beans 4 c. salad greens 1/2 c. shredded cheese 1 large tomato 2 T. Ranch dressing
Mix salad. Cook meat. Heat oven to 425º. Crumple 4 large sheets of foil to form 3 inch balls. Arrange on baking sheet. Arrange 1 tortilla over each ball. Spray with cooking spray. Bake 6 minutes or until brown. Enjoy a salad bowl!!
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