Thursday, January 20, 2011

Taco Salad

Beef and onion cooking
1 lb. ground beef
coriander, cumin, black pepper, and garlic powder to taste
1 medium white onion, diced
1 can black olives, drained and sliced
1 4oz. can green chilies, drained
1 15oz can dark red kidney beans, drained
1 8oz. can whole kernel corn, drained
1 head green leaf lettuce, torn
2 large avocados, chopped
8oz cheddar jack cheese, shredded
1 15oz. package fritos corn chips

1 c. salsa mild or medium (I used green)
1/3 c. sour cream

Cook ground beef, onion, and seasonings until cooked. Put in refrigerator to chill.

Mix all other ingredients except salsa and sour cream. Add meat and onions to the salad. Toss. For dressing, mix salsa and sour cream together, and drizzle over salad. Serve at once.

Adapted from recipe courtesy of Mama Hess

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