CROWD-PLEASING TACO SALAD
1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 ounces) shredded Mexican cheese blend
1 can (2 1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10-1/2 ounces) corn chips
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.
Serves 10, each 1 cup with 413 calories, 29 grams fat, 42 mg cholesterol, 689 mg sodium, 23 grams carbohydrates, 6 grams sugar, 2 grams fiber, 13 grams protein.
Taste of Home April/May 2007