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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I just came across this and thought my kids would like it. It is from the Red River Valley Potato Growers Auxiliary Cookbook which I found in the Best of the Best from the Great Plains Cookbook. Ingredients:
1 head lettuce |
8 ounces fresh spinach |
1 lb ground beef |
1 (1 1/4 ounce) package taco seasoning mix |
2/3 cup water |
1 (15 ounce) can kidney beans |
2 tomatoes, large and chopped |
1/2 cup onion, finely chopped |
5 cups potato chips, crushed (rippled style) |
1 cup cheddar cheese, grated |
1/2 cup ranch dressing |
1/4 cup salsa |
Directions:
1. Wash lettuce and spinach and tear into bite sized pieces and spin dry in a salad spinner or pat dry.
2. Refrigerate while browning ground beef.
3. Drain fat from the meat and add taco seasoning, water, and drained kidney beans.
4. Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally.
5. Cool 10 minutes.
6. In a large bowl, mix greans, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss.
7. Combine salad dressing and salsa and pour over salad and serve immediately.
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