Taco Salad with a Twist
Simple & Delicious
July/August 2009 issue
Page:50
"My husband and son say this is the best taco salad they've ever had! I usually fix it on crazy days when there's no time to cook." Vivian Schuler - Cheboygan, Michigan
SERVINGS: 12
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1 pound ground beef
1 package (11 ounces) torn iceberg and romaine
2 medium tomatoes, chopped
1 cup sliced green onions
1 can (16 ounces) kidney beans, rinsed and drained
2 cups (8 ounces) shredded Mexican cheese blend
8 cups corn chips, coarsely crushed
1 cup green goddess salad dressing
1/2 cup sour cream
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately. Yield: 12 servings.
Nutrition Facts
One serving:1-1/
Calories: 464,Fat:31 g,Saturated Fat:9 g,Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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