Taco Salad Luncheon
|Ground beef||2 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomatoes||2 Large, cut into wedges|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
|Dry onion soup mix||1 Ounce (1 Envelope)|
|Iceberg lettuce||2 Medium, torn into bite size pieces|
|Onion||1 Small, sliced thinly and separated into rings|
|Corn chips||1 Ounce (1 Large Package)|
|Tomato paste||6 Ounce (1 Small Can)|
Brown meat; drain off grease.
Sprinkle onion soup mix over meat, stir in water and tomato paste.
Simmer uncovered for 15 minutes.
In salad bowl, combine lettuce, tomato, olives, onions, cheese and toss well.
Place corn chips on luncheon plate, then put salad mixture on top of chips.
Top with spoonful of meat mixture.
To add zip to meat mixture, add dash of Tobasco or hot pepper sauce.