Taco Salad

Serves: 4
Total Calories: 554


1/2 pound ground beef
1 (15-ounce) can kidney beans undrained
2 tablespoons onions chopped
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup water (optional)
2 cups lettuce torn crisp
1 cup spinach torn fresh
2 tomatoes cut into small pieces
1 avocado small, chopped
1/2 cup sharp cheddar cheese shredded
1/4 cup olives sliced pitted
1 cup tortilla chip coarsely crushed
* Part two.
1/4 cup mayonnaise real
2 tablespoons chili sauce
1/2 teaspoon hot sauce


Brown ground beef add kidney beans, onion, chili powder, salt, and garlic powder. Heat to boiling reduce heat, and simmer 10 minutes. Add water if mixture is dry. Cool 5 minutes. Combine lettuce, spinach, tomatoes, avocado, Cheddar cheese, and olives. Toss with meat mixture top with tortilla chips.

*Combine mayonnaise, chili sauce, and Tabasco® serve dressing on the side.

Nutritional Facts:

Serves: 4
Total Calories: 554
Calories from Fat: 178

This Taco Salad recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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