Taco salad #1

Yield: 6 Servings

Measure Ingredient
1 pounds Ground beef
½ Envelope dry onion soup mix
¾ cup Water
1 medium Head lettuce; torn into small pieces
1 large Tomato; cut in wedges
1 small Onion; thinly sliced in rings
¼ cup Chopped green pepper
½ cup Sliced ripe olives
1 cup Shredded cheddar cheese
1 pack (6-oz) corn chips

Brown ground beef in skillet. Sprinkle onion soup mix over meat; stir in water. Simmer, uncovered, 10 minutes. In salad bowl, combine lettuce, tomato, onion, green pepper, olives and cheese. Toss well. Spoon in meat; top with corn chips.

POLLY PARHAM

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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