"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Better Taco Salad Recipe

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

Glen and Barb Heinrichs
Added: Monday, June 8, 2009


1 chopped onion
2 cloves garlic, minced
1 lb lean ground beef
1 1/2 tsp chili powder
pinch salt
2 tomatoes, chopped
half head ice berg lettuce, shredded
3/4 cup cheddar cheese, grated
1 can kidney beans, drained and rinsed
sliced green onion

Avocado Dressing:

1 green onion
2 Tbsp fresh lime juice
2 Tbsp sour cream
1/4 tsp salt
1 ripe avocado, peeled, pitted and mashed

Fry onion, garlic, ground beef, chili powder and salt in skillet over medium high heat for 8-10 minutes or until beef is browned and completely cooked. Drain if necessary and set aside. In 12 cup shallow glass bowl, layer tomatoes, lettuce, ground beef mixture, cheddar cheese and kidney beans. Top with Avocado Dressing. Garnish with shredded cheddar cheese and sliced green onion. Serves 8.

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