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  TACO SALAD
 
  SERVINGS: 4
 

PREP TIME: 20 mins

COOK TIME: 15 mins

SUBMITTED BY: Sam Smith

SUBMISSION DATE: 8/22/2008

SUBMITTER LOCATION: Meadow Vista, CA
 
INGREDIENTS
 
1 pkg Fresh Gourmet® Lightly Salted Crispy Onions
1 pkg Fresh Gourmet® Lightly Salted Tortilla Strips
1 pound lean ground beef
1 can (15oz) kidney beans, drained
1 medium size head iceberg lettuce, shredded
1 cup shredded chedder or jack cheese
2 medium-size tomatoes, cut in wedges
2 tsp chili powder
sliced ripe olives
sour cream



  DIRECTIONS
 
In a large frying pan, crumble in beef and cook until meat has lost its pink color. Drain.

Stir in kidney beans, and chili powder. Simmer over low heat for 5 minutes.

Arrange lettuce on dinner plates. Top with equal amounts of beef mixture, cheese, tomato, Fresh Gourmet® Lightly Salted Crispy Onions and Fresh Gourmet® Lightly Salted Tortilla Strips.

Top with sour cream and olives.