TACO SALAD
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Content Copyright © 2011 Cooks.com – All rights reserved.
1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans (Ed loves beans, we had a flight in the morning and I reduced our “gas” intake by 5 ounces.)
1 c. grape tomatoes, halved
1 head lettuce, shredded (One bag of Romaine worked fine.)
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed (We used less than half of the bag.)
1 16 oz. bottle Italian salad dressing (We skipped this and opted for mixing sour cream and salsa together for a dressing – Ed’s idea of course!)
1 envelope taco seasoning
1 10 oz. can kidney beans (Ed loves beans, we had a flight in the morning and I reduced our “gas” intake by 5 ounces.)
1 c. grape tomatoes, halved
1 head lettuce, shredded (One bag of Romaine worked fine.)
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed (We used less than half of the bag.)
1 16 oz. bottle Italian salad dressing (We skipped this and opted for mixing sour cream and salsa together for a dressing – Ed’s idea of course!)
Brown ground beef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well. (We didn’t add together but opted to serve in separate bowls so we could choose what we wanted. The tomatoes became a side dish.)
Cover with salad dressing. (Again, we ditched the dressing for our own mixture. See above.) Mix again. Serve almost immediately.
Cover with salad dressing. (Again, we ditched the dressing for our own mixture. See above.) Mix again. Serve almost immediately.
Submitted by: Lori Ann T
