Taco Salad #3
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 | lb | Lean ground beef |
| 1 | md | Onion; chopped |
| 1 | cn | (15-oz) kidney beans; drained |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 1/2 | c | Ketchup or tomato sauce |
| 2 | md | Avacados |
| 1 | md | Head Iceberg lettuce; shredded |
| 1 | c | Shredded Cheddar or Jack cheese |
| 2 | md | Tomatoes; wedged |
| 3 | Hard-boiled eggs; wedged | |
| Tortilla chips | ||
| Sour cream | ||
| Red onion rings | ||
| Sliced ripe olives | ||
| Chopped green onion |
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