Taco Salad With Picante Sauce
|Flour tortilla salad shell||5 1⁄2 Ounce (1 Package)|
|Ground beef||1 Pound|
|Water||2⁄3 Cup (10.67 tbs)|
|Taco seasoning mix||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Iceberg lettuce head||1⁄2 Medium, shredded|
|Tomato||1 Large, chopped|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Avocado||1 Medium, peeled and sliced|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Sour cream||1 Tablespoon|
|Picante sauce||1 Tablespoon (Use Commercial Variety)|
Bake salad shells according to package directions; set aside.
Brown ground beef in a large skillet, stirring until it crumbles; drain.
Return to skillet; add water, taco seasoning mix, and green onions.
Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally.
Layer lettuce and next 3 ingredients in salad shells; top with meat mixture.
Serve with cheese, sour cream, and picante sauce.