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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is from Betty Crocker's New Cookbook. Although I am exercising portion control by listing the original recommended servings, I have to confess that the four of us finished the entire recipe last time. I am being generous on prep/cook time. If you are somewhat skilled, it should take you less time than that. 6-30-04 Recipe ingredients updated to include onion. Ingredients:
3/4 cup thousand island dressing |
1 lb ground beef |
2/3 cup water |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground red pepper (cayenne) |
1 (15 ounce) can kidney beans, drained |
1 head lettuce, torn into bite-size pieces (10 c.) |
1 cup shredded cheddar cheese (4 oz.) |
2/3 cup sliced ripe olives |
2 medium tomatoes, coarsely chopped (1 1/2 c.) |
1 medium avocado, thinly sliced |
1/2 cup sour cream (approximately) |
1 medium onion, chopped (1/2 cup) |
Directions:
1. Prepare Thousand Island dressing if you are making it from scratch.
2. Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown; drain.
3. Stir in water, chili powder, salt, garlic powder, red pepper, and beans.
4. Heat to boiling; reduce heat.
5. Simmer uncovered 15 minutes, stirring occasionally.
6. Cool 10 minutes.
7. Mix lettuce, cheese, olives, tomatoes, and onion in a large bowl.
8. Toss with Thousand Island dressing.
9. Add beef mixture and toss.
10. Divide on serving plates.
11. Garnish with avocado and a dollop of sour cream.
12. Serve immediately.
13. Cover and refrigerate any remaining salad.
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