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 GourmetŪ Lightly Salted Crispy Onions
1 pkg Fresh GourmetŪ 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 GourmetŪ Lightly Salted Crispy Onions and Fresh GourmetŪ Lightly Salted Tortilla Strips.

Top with sour cream and olives.