Taco Salad Ole
|Ground beef||1 Pound|
|Canned kidney beans||15 Ounce, drained (1 Can)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Iceberg lettuce head||1 , torn into pieces|
|Tomatoes||4 , cut into wedges|
|Onion||1 , sliced into rings (Red / White)|
|Cucumber||1 , sliced|
|Tortilla chips||2 Cup (32 tbs), crushed|
|Avocado||1 , sliced|
|Cheddar cheese||1⁄3 Cup (5.33 tbs), grated|
|Thousand island dressing||1 Cup (16 tbs)|
Brown beef in skillet.
Add beans, salt and chilies.
Simmer 10 minutes.
Combine lettuce, tomatoes, onion rings, and cucumber in large bowl.
Add crushed tortilla chips, avocado slices and cheese.
Toss together gently.
Pour on desired amount of salad dressing and toss lightly.
Add cooled beef mixture and toss again.
Decorate with more whole tortilla chips, avocado slices and tomato wedges.