Taco Salad Luncheon Recipe
Ingredients
| Ground beef | 2 Pound | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2 large tomatoes, cut in wedges | ||
| Ripe olives | 1/2 Cup (16 tbs), sliced | |
| Shredded sharp Cheddar cheese | 2 4 Ounce | |
| Onion soup mix envelope | 1 | |
| Iceberg lettuce | 2 Medium | |
| Onion | 1 Small, separated into rings | |
| 1 large pkg. corn chips | ||
| Tomato Paste | 1 Can (10oz) | |
Directions
Brown meat; drain off grease.
Sprinkle onion soup mix over meat, stir in water and tomato paste.
Simmer uncovered for 15 minutes.
In salad bowl, combine lettuce, tomato, olives, onions, cheese and toss well.
Place corn chips on luncheon plate, then put salad mixture on top of chips.
Top with spoonful of meat mixture.
To add zip to meat mixture, add dash of Tobasco or hot pepper sauce.
Serves 12.
Sprinkle onion soup mix over meat, stir in water and tomato paste.
Simmer uncovered for 15 minutes.
In salad bowl, combine lettuce, tomato, olives, onions, cheese and toss well.
Place corn chips on luncheon plate, then put salad mixture on top of chips.
Top with spoonful of meat mixture.
To add zip to meat mixture, add dash of Tobasco or hot pepper sauce.
Serves 12.
Chef
