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Taco Salad Recipe

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

Linda Dimiceli


1 pound hamburger meat
1 package Taco Salad seasoning
1 large bag of tortilla chips
16 ounce French or Catalina salad dressing
1 head of lettuce, shredded
1 large chopped tomato, or more, to your taste preference
1/2 cup onion, chopped
1 can (15 ounce) kidney beans, drained
8 ounces shredded cheese
Sliced olives, to taste
Sour cream, to taste
Guacamole, to taste

Brown the hamburger; drain if necessary
Add the seasoning and water as instructed on the package
Mix the meat, dressing, lettuce, tomato, onion, kidney beans, and olives
You may also stir in chips
Refrigerate for an hour
When serving, serve on a bed of chips
Top with cheese, sour cream, guacamole, and salsa, to taste

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1.5 hours




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