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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I know Thousand Island dressing probably isn't the logical choice for a taco salad, but this is how my mom always made it and I do it the same way. This is one of my family's favorite summer meals. Ingredients:
8 ounces lean ground beef |
7 1/2 ounces pinto beans (approx. 1/2 a can, kidney beans work as well) |
1/2 head iceberg lettuce |
2 medium tomatoes, diced |
1 avocado, diced |
5 ounces tortilla chips, crushed |
1/2 cup cheddar cheese |
1/2 cup mayonnaise |
1/4 cup chili sauce |
1 teaspoon garlic salt |
Directions:
1. Brown the ground beef and drain. Add beans and cook on low until warm. Set aside.
2. Chop lettuce into bite size pieces. Add tomatoes through cheese.
3. Mix the dressing ingredients and pour over the salad, mixing well.
4. Add warm beef and beans just before serving, tossing well.
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