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Layered Taco Salad


  • 1 lb. ground beef
  • 1 can kidney beans, drained
  • 3/4 cup French salad dressing, divided
  • 1 Tbsp. chili powder
  • 1 tsp. dried onion flakes
  • Ad

  • 1/4 tsp. salt
  • 2 medium tomatoes, chopped
  • 3/4 cup chopped green pepper
  • Tortilla chips
  • 3 cups shredded lettuce
  • 1 cup shredded cheddar cheese
  • Guacamole (opt.)


In large nonstick skillet, cook and stir beef over medium high heat until browned; pour off drippings. Stir in beans, 1/2 cup of the salad dressing, chili powder, onion flakes and salt. Cover; reduce heat and simmer, stirring occasionally, 10 minutes. In medium bowl, combine remaining 1/4 cup salad dressing, tomatoes and green pepper; mix lightly. To assemble, layer tortilla chips, lettuce, tomato mixture, meat mixture and cheese on individual salad plates. Serve with guacamole, if desired.

By Robin from Washington, IA

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