Friday, March 6, 2009

Nancy's Taco Salad

1 pound lean ground beef 
1 package taco seasoning mix
1 cup drained red kidney beans
Iceberg lettuce, chopped (not too finely)
1-2 tomatoes, chopped
1/2 cup green and/or red bell peppers, chopped
Salad dressing (see recipe below)
Shredded cheddar cheese
Sliced black olives
Avocado chunks
Tortilla chips

Cook 1 pound ground beef and drain well. Add 1 package taco seasoning mix and cook according to package directions. Add 1 cup drained red kidney beans. Let sit until the beef mixture comes to room temperature.

Meanwhile, combine lettuce, tomatoes and peppers in a separate bowl. On each person's plate, spread a layer of salad, then a layer of meat and beans on top. Add shredded cheddar cheese, sliced black olives, and avocado chunks on top of the meat and beans. Pour salad dressing, to taste, over all. Serve with tortilla chips.

Salad Dressing 
1 teaspoon garlic powder
1 teaspoon prepared mustard
1 teaspoon parsley
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
9 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ketchup

Pour wet ingredients into a small bowl or salad dressing shaker. Add dry ingredients and whisk or shake well until thoroughly mixed.

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