 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pound(s) ground beef |
1/2 cup(s) onion chopped |
15 ounce(s) can kidney beans drained |
1 tablespoon(s) chili powder |
2 can(s) 4oz taco sauce |
1/2 cup(s) italian salad dressing |
6 cup(s) iceberg lettuce torn |
3 1/2 cup(s) romaine lettuce torn |
1/2 cup(s) green onions with tops sliced |
7 1/2 ounce(s) package tortilla chips |
1 large tomato chopped |
4 ounce(s) sharp cheddar cheese shredded |
1 small avocado sliced & coated with lemon juice |
Directions:
1. Cook beef and onion in a large skillet until meat is browned, stirring to crumble meat. Drain. Stir in beans and chili powder; cook, uncovered, until thoroughly heated. Remove from heat; stir in taco sauce and salad dressing. Cool slightly.
2. Combine lettuce and green onions; place in a large bowl. Crush chips, reserving several whole ones for a garnish. Place chips on each serving plate, layer the lettuce, meat mixture, avocado, tomatoes and sprinkle with cheese.
|
|