Taco Salad

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This contemporary Southwestern favorite incorporates all the components of a tortilla-based main dish: meat, beans, vegetables, salsa, and fried tortillas.

1  pound ground beef or ground raw turkey
3  cloves garlic, minced
1  15-ounce can dark red kidney beans
1  8-ounce jar taco sauce
1  tablespoon chili powder
2  cups chopped tomatoes
2  cups shredded cheddar cheese (8 ounces)
1  cup chopped green sweet pepper
1/2  cup sliced pitted ripe olives
1/4  cup sliced green onion
   Lettuce leaves
1   medium avocado, seeded, peeled, and sliced (optional)
   Lime wedges (optional)
   Dairy sour cream (optional)
   Salsa or taco sauce (optional)
1. For meat mixture, in a large skillet cook beef or turkey and garlic until meat is brown. Drain off fat. Stir in undrained kidney beans, taco sauce, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. 

2. Meanwhile, in a large mixing bowl combine tomatoes, cheddar cheese, green pepper, olives, and green onion; add hot meat mixture. Toss lightly to mix. Line 6 salad plates with lettuce leaves. Divide salad mixture among plates. If desired, garnish with avocado slices and lime wedges, and serve with sour cream and salsa or additional taco sauce. Makes 6 servings.  

Source:  Better Homes & Gardens
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