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TACO SALAD Salad: 1 lb. ground beef 2 Tbsp. chili powder 1 tsp. ground cumin 3/4 tsp. salt 1 avocado, cut into 1/2-inch cubes 2 Tbsp. lemon juice 4 c. finely shredded iceberg lettuce 1 1/2 c. finely sliced green onions 1 1/2 c. (6 oz.) shredded sharp Cheddar cheese 1 c. (1/2 pt.) cherry tomatoes Dressing: 3 cans (4 oz.) taco sauce 1/4 c. chopped green chilies (half a 4 oz. can) 2 Tbsp. salad oil 1/2 tsp. ground cumin 2 c. (4 oz.) tortilla chips 1/2 c. sour cream Salad: In medium skillet, cook beef until brown, stirring to break up the meat. Drain off drippings and stir in chili powder, cumin and 1/2 teaspoon salt. Cook over low heat, stirring 3 minutes. Cool. Place avocado in bowl. Sprinkle with lemon juice and remaining 1/4 teaspoon salt. Prepare remaining ingredients for salad; set aside. In small bowl, combine all ingredients for dressing. To serve: arrange in concentric circles: lettuce, green onions, meat, cheese, avocado and tomatoes. Sprinkle chips on top of salad. Serve immediately with dressing and a dollop of sour cream. Makes 6 servings. Contains about 525 calories each. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |