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| North's Taco Salad |
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Ingredients
Salad
1 lb. ground beef, browned
1 - 15 oz. can kidney beans, drained
1 ½ c. shredded Cheddar cheese (I used a bag)
1 head iceberg lettuce, torn (I used a bag)
1 onion, chopped
4 tomatoes, chopped
2 cup tortilla chips, crushed
Dressing
1 cup. mayonnaise (I used Miracle Whip lite)
1 T ketchup
8 oz. jar taco sauce
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Instructions
Dip
Heat ground beef (remember that it is already browned at this point) and
kidney beans together until thoroughly warmed, about 10 minutes; refrigerate
until chilled. Add remaining ingredients (I added the chips right before serving
so they would be crisp) to a large serving bowl; add the ground beef and kidney
bean mixture. Pour salad dressing on top (I served the dressing on the side as
everyone has different tastes); toss gently. Serve immediately.
Dressing
Whisk ingredients together. (I used the mixer)
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Most recently created for a Dora
the Explorer party.
Serves 8-10
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