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Taco Salad


  • 2 flour tortillas (9inch)
  • vegetable oil
  • 1/2 lb. ground beef
  • 1/2 cup water
  • 2 Tbsp. taco seasoning mix
  • 2 Tbsp. chopped green onions
  • 1/2 medium head iceberg lettuce, shredded
  • 1 small tomato, chopped
  • 1/4 cup ripe olives, sliced
  • 1 small avocado, sliced
  • Garnishes: chopped tomatoes, shredded Cheddar cheese, sliced ripe olives, and sour cream
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  • picante sauce


Cut tortillas into sunburst design, using scissors. Pour oil to a depth of 3 inches into a medium saucepan 1 to 1 1/2 inches smaller than the diameter of the tortilla; heat to 375 degrees F. Push 1 tortilla into oil, using ladle, and press down in center. Cook 45-60 seconds or until golden brown. Drain. Repeat cooking procedure with remaining tortilla. Cook beef in a skillet until meat is browned, stirring to crumble; drain. Return meat to skillet; add water and taco seasoning. Simmer mixture 10 minutes; stir in onions. Layer half each of lettuce, chopped tomato, 1/4 cup sliced olives, and avocado on serving plates. Fill tortilla cups with meat mixture, and place on top of salads. Garnish, if desired. Serve with picante sauce or salsa.


By Robin from Washington, IA


Taco Salad

  • 1 lb ground beef
  • 1 chopped onion
  • 1 can ranch style beans
  • 1/2 cup French Catalina Dressing
  • 1 Tbsp. Chili Powder (or to taste)
  • Salt and Pepper (to taste)
  • 1 can of Rotel Diced Tomatoes
  • Grated cheese (Colby and Montery jack)
  • Tortilla chips
  • Head of lettuce

Brown meat and drain off grease. Add onions and cook. Add beans, dressing and chili powder. Salt and pepper to taste. Simmer for 10 minutes.

Grate cheese. Add to chips and lettuce.

By Dee Dee

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