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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Amy Fecher from Beavercreek, Ohio shares the colorful taco salad that is her husband's favorite meal. Because it is simple and he looks forward to it so, I find myself fixing this at least once a month, she says. And for those brisk fall days, spicier chili beans can add some welcome heat. Ingredients:
1/2 pound ground beef |
1 can (16 ounces) chili beans, undrained |
1/2 cup chopped green pepper |
1/3 cup chopped onion |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 teaspoon salt, optional |
2 cups corn chips |
4 cups shredded iceberg lettuce |
1/2 cup shredded cheddar cheese |
1/2 cup chopped tomato |
Directions:
1. In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, green pepper, onion, olives and salt if desired; heat through.
2. On two plates, layer the corn chips, lettuce, beef mixture, cheese and tomato. Yield: 2 servings.
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