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    Taco Salad

    Source of Recipe


    1 pound ground beef
    1 package (1.25 ounces) dry taco seasoning mix
    1 medium-sized head of iceberg lettuce, chopped
    2 cups (8 ounces) shredded Cheddar cheese
    1 can (16 ounces) dark red kidney beans, rinsed and drained
    2 large tomatoes, diced
    2 cans (2.25 ounces each) sliced black olives, drained
    1 bag (14-1/2 ounces) ranch-flavored tortilla chips, crushed
    1 bottle (16 ounces) sweet-and-spicy French salad dressing

    In a medium-sized skillet, brown the ground beef with the taco seasoning mix over medium-high heat, stirring to break up the meat; drain and cool. In an extra-large salad bowl, layer half of the lettuce, then half of the cheese, beans, ground beef, tomatoes, and olives. Repeat the layers once more, then top with the crushed tortilla chips. Before serving, add the dressing and toss well to coat.




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