"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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!!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.