This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.
Ingredients
- ounces lean ground beef: 16 piece
- taco seasoning mix: 1 pack (1.25 ounce pack)
- head iceberg lettuce: 1 piece (shredded)
- red onion: 1 piece (sliced)
- bunch green onions: 1 piece (chopped)
- pinto beans: 1 can (15 ounce can, drained)
- kidney beans: 1 can (15 ounce can, drained)
- tomatoes: 2 piece (chopped)
- avocados - peeled, pitted, and: 1 piece (cubed)
- ounces shredded Cheddar cheese: 8 piece
- corn chips: 1 pack (16 ounce pack)
- Catalina salad dressing: 1 bottle (16 ounce bottle)
Metric Conversion
Stages of cooking
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Prepare the ground beef as directed by taco seasoning package and set aside.
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In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
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Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
