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Taco Salad Recipe

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

Buffi Ratkovich


1 c. sour cream
2 large avocados, mashed
2 Tbsp. green chili salsa
1/4 c. Italian salad dressing
1/4 tsp. onion powder
1 1/2 tsp. chili powder
1/2 tsp. salt
1/8 tsp. pepper

2 heads lettuce, shredded
2 (15 1/2 oz) cans kidney beans
2 (5 3/4 oz) cans ripe olives, sliced
4 tomatoes, diced (about 1 lb)
1 c. sharp Cheddar cheese, grated
2 c. corn chips, crushed
2 lb. ground beef

1. Dressing: Mix ingredients using blender 24 hours in advance.

2. Season ground beef with salt, pepper and garlic powder while browning. Drain and chill.

3. Line each salad plate with red lettuce. Mix together all salad ingredients except the cheese and corn chips. Toss with dressing. Put 2 cups of mixed salad on each plate. Garnish with grated cheese and corn chips. Add 3 tomato wedges and a black olive.

Number Of Servings:
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