Page 103 - Harrington Family Recipes

Taco Salad

Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes - Beef Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb extra lean ground beef
1 can kidney beans -- 15 oz
1 head lettuce
1 onion -- chopped
4 tomatoes -- chopped
1 avocado -- chopped
4 oz cheddar cheese -- shredded
1 can black olives -- small
1 pkg taco flavored Doritos chips
1 bottle nonfat thousand island salad dressing -- Kraft Free

Brown ground meat, add beans and simmer 10 minutes. Drain well and cool.
In large bowl, shred lettuce, add chopped onions, tomatoes, avocado,
cheese and drained olives. Just before serving combine with meat and bean
mixture, slightly crushed taco chips and toss with salad dressing.

On TOH someone said they used 1 can El Paso Enchilada Sauce and 1 can
full of Catalina dressing. Another said they used 1/2 salsa & 1/2
catalina french.

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Per Serving (excluding unknown items): 264 Calories; 15g Fat (50.3%
calories from fat); 17g Protein; 17g Carbohydrate; 6g Dietary Fiber; 43mg
Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : I have made this many times. I think it is the best taco
salad. I made it one time for Eastern Star. I deep fried
taco shells and filled them with the salad. It was well
received! --ch

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