Saturday, March 6, 2010

Taco Salad

From my favorite, and only, sister-Becky Stevens

8 oz. lean ground beef (I use more)
2 cloves garlic, minced
1 15oz. can dark red kidney beans, rinsed and drained
8 oz. jar taco sauce ( I leave this out)
3/4 c canned/frozen corn (whole can works fine)
1 Tbsp. Taco seasoning ( I use a little more than 1 Tbsp.)
6 cups shredded leaf lettuce
2 medium tomatoes, chopped
1/2 c sliced green onions
cheddar cheese
tortilla chips, crushed
sour cream, optional
salsa/taco sauce, optional

In a med. skillet cook ground beef and garlic until juices run clear. Drain off fat. Stir in kidney beans, taco sauce, corn and taco seasoning. Cook a little longer-especially if using frozen corn. Meanwhile, in a large bowl combine lettuce, tomatoes and green onions.

To serve, divide lettuce mixture into bowls. Top each serving with some meat mixture, cheese and crushed tortilla chips. If desired, serve with sour cream and salsa/taco sauce.
Makes 6 main dish servings

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