Taco Salad |
| Name: |
Shelia Nelson |
| Base: |
Ft. Riley |
| Recipe: |
1 head of lettuce shredded
2 med. tomatoes diced
2 avacadoes diced
half of small purple onion, sliced thin
1/2 pound shredded cheddar cheese
2 cans red kidney beans, dark or light...drained
dorito plain tortilla chips.. crushed
1 pound lean ground beef, turkey, or use chicken breasts..diced
First, shred the lettuce, dice the tomtoes..and put in a large bowl. Shred your cheese, but set to the side. Dice the avacado, add a little lemon juice squeezed over the top so it will not turn brown. Pour the drained kidney beans into the salad. Cook the meat on med to med.-high until done. Crumble it up really good. Now, go ahead and add the cheese, the avacado, and top it off with the meat. Mix well. Add the chips last.. they tend to wilt the first, but if you are like my family, it never lasts anyway.
Makes a LOT! |
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