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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
1 pound ground beef |
1/3 cup water |
1 envelope taco seasoning, divided |
1 medium head iceberg lettuce, torn |
1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed |
3 medium tomatoes, chopped |
2 cups (8 ounces) shredded cheddar cheese |
1 can (16 ounces) kidney beans, rinsed and drained |
1 large onion, chopped |
1 bottle (8 ounces) western salad dressing |
1/4 cup sugar |
1 tablespoon taco sauce |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. In a very large serving bowl, combine the lettuce, chips, tomatoes, cheese, beans, onion and beef mixture. Combine the salad dressing, sugar, taco sauce and remaining taco seasoning; pour over salad and toss to coat. Serve immediately. Yield: 12 servings.
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