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Taco Salad


For meat:
  • 3/4 pound lean ground beef
  • 1-1/2 teaspoon garlic powder
  • 1 can (16 oz) red kidney beans, undrained
  • 1 cup salsa of choice
  • 1 tablespoon taco seasoning of choice
  • Tortilla chips
For salad:
  • 6 cups bite-sized lettuce of choice
  • 2 medium tomatoes chopped
  • 1-1/4 cups shredded 'Mexican' 4-cheeses or Cheddar
  • 1 avocado cut into bite-sized pieces
  • 1 medium-size green pepper cut into bite-sized pieces (optional)
  • /13 cup ripe olives (optional)
  • 1/3 cup snipped cilantro (optional)
  • 3 tablespoons chopped green onions or chives (optional)
  • Tortilla chips of choice

  1. Cook meat and garlic in large skillet until done, then drain.

  2. Stir in kidney beans, salsa, taco seasoning. Bring to slow boil, reduce heat, cover and cook for 8-10 minutes.

  3. Remove mixture from heat and chill in refrigerator

  4. In large bowl combine lettuce, tomatoes, cheese, avocado, pepper, olives, cilantro, and green onions.

  5. Add the chilled meat and bean mixture to the bowl with salad.

  6. Lightly toss until combined

  7. Serve on plate with tortilla chips

  8. Option: Serve with extra salsa, jalepenos or sour cream.

Makes about 6 servings.

Note: Make this recipe low-fat by using low-fat cheese and turkey instead of beef.

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