Taco Salad


l head iceberg lettuce
l can kidney beans
l 8 oz. container sour cream
Grated cheese (Cheddar, Monterey Jack, or whatever you like)
1 can black olives
l to 2 lbs. hamburger
l bottle taco seasoning
l bag of corn chips

Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.

Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.

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