Taco Salad Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion soup mix envelope | 1/2 | |
| Few dashes bottled hot pepper sauce | ||
| 1 small head lettuce, torn in bite-size pieces | ||
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| 1 large tomato, cut in wedges | ||
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| 1/4 cup chopped green pepper or chopped seeded canned green chili peppers | ||
| Corn chips | 2 Cup (16 tbs) | |
Directions
In medium skillet brown beef.
Drain off excess fat.
Sprinkle dry onion soup mix over meat; stir in 3/4 cup water.
Simmer mixture, uncovered, till water cooks away, about 10 minutes.
Stir in hot pepper sauce.
Meanwhile, in salad bowl combine lettuce, cheese, tomato, olives, and green pepper; toss well.
Divide lettuce mixture onto individual salad plates, if desired.
Spoon meat mixture over lettuce; garnish with corn chips.
Pass taco sauce.
Drain off excess fat.
Sprinkle dry onion soup mix over meat; stir in 3/4 cup water.
Simmer mixture, uncovered, till water cooks away, about 10 minutes.
Stir in hot pepper sauce.
Meanwhile, in salad bowl combine lettuce, cheese, tomato, olives, and green pepper; toss well.
Divide lettuce mixture onto individual salad plates, if desired.
Spoon meat mixture over lettuce; garnish with corn chips.
Pass taco sauce.
Chef
