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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - June 26, 2009

Nacho Taco Salad

Serves: 6

  Download this recipe.

1 pound ground beef
1/3 cup onions chopped
1 15-ounce can kidney beans drained
1/2 cup French salad dressing, (spicy variety)
1/2 cup water
1 tablespoon chili powder
1/2 teaspoon cumin ground
1/2 teaspoon salt
4 cups lettuce shredded
1/2 cup green onions sliced
1 1/2 cups cheddar cheese shredded
1 cup crumbled (if not using as a filling for tacos)

Brown meat in a skillet; drain off excess fat. Add onion and cook until tender but not brown. Stir in beans, salad dressing, water and seasonings; simmer for 15 minutes. Combine lettuce and green onions in a salad bowl. Just before serving, add meat mixture and 1 cup cheese; toss lightly. Sprinkle with remaining 1/2 cup cheese and crisp tortilla chips. Serve immediately.

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