TACO SALAD

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Taco Salad - One of my family's favorite dinners. You can double this recipe if you want to take leftovers for lunch. You don't have to include the kidney beans but I think that they give it that little extra flavor and protein that's needed. My family loves when I buy Fritos for the chips or Ranch Doritoes but you can use...

Provided by Tracy Harrah

Categories     Salads

Time 30m

Number Of Ingredients 11

1 lb lean ground beef
1 small onion, chopped
1 pkg taco seasoning (1-1/4 ounce)
1/4 c water
10 c torn, romaine lettuce (about 1 large head)
2 medium tomatoes, chopped
1 c cheddar cheese (i also like to vary sometimes and get the mexican shredded cheese)
2 c tortilla chips, coarsely crushed (you can get any type of chip from fritos to tortilla or even doritoes will do nicely)
1 can(s) kidney beans - any type (drained and rinsed)
1 bottle ranch dressing
1 bottle taco sauce (any type)

Steps:

  • 1. BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
  • 2. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
  • 3. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, kidney beans, tomatoes, cheese and crushed chips. Drizzle with dressing and taco sauce

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