Taco salad #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | medium | Onion; chopped |
| 1 | can | (15-oz) kidney beans; drained |
| 1½ | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| ½ | cup | Ketchup or tomato sauce |
| 2 | mediums | Avacados |
| 1 | medium | Head Iceberg lettuce; shredded |
| 1 | cup | Shredded Cheddar or Jack cheese |
| 2 | mediums | Tomatoes; wedged |
| 3 | Hard-boiled eggs; wedged | |
| Tortilla chips | ||
| Sour cream | ||
| Red onion rings | ||
| Sliced ripe olives | ||
| Chopped green onion | ||
Directions
Crumble beef in large skillet and cook over medium heat with onion. When meat has browned and onions are limp, drain and discard drippings. Add kidney beans, chili powder, cumin and ketchup; stir and simmer over low heat about 5 minutes.
Peel, pit and slice avacados. Arrange lettuce on 4 dinner plates. Spoon beef mixture onto lettuce; top with cheese, tomato and egg wedges, avacado slices and tortilla chips.
Top salads with sour cream, onion rings, olives and green onions.
NEWSPAPER ARTICLE, FROM GOV.
FRANK WHITE'S WIFE GAY
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .