POTLUCK TACO SALAD
1 pound ground beef
1 envelope taco seasoning, divided
1 medium head iceberg lettuce, torn
Sign Up and Save
Get six months of free digital access to Belleville News-Democrat
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and finely chopped
2 cups (8 ounces) shredded Cheddar cheese
4 cups crushed tortilla chips (about 8 ounces)
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in 3 tablespoons taco seasoning.
In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad.
Yield: 8 servings.
Quick Cooking July/August 2003