Taco Salad

Ingredients

• 1 pound ground beef
• 4 to 8 ounces grated cheddar cheese
• 1 15 ounce can kidney beans, drained
• 8 ounces cheese, cheese
• Y, teaspoon salt
• 2 tablespoons dry minced onions
• hot sauce to taste
• % cup tomato paste
• small bag tortillas chips, plain
• 1 head iceberg lettuce (or mixed greens)
• 2 to 4 tomatoes, cut in wedges
• 1 avocado, sliced

Method

1. 1

   Brown ground beef; add beans, salt, onions, and tomato paste.

2. 2

   Simmer 10 to 15 minutes.

3. 3

   Cool.

4. 4

   Chop lettuce and add tomatoes.

5. 5

   Toss with cheese, dressing and meat mixture.

6. 6

   Add hot sauce.

7. 7

   Cover with crumbled chips and top with avocado.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 1. The excerpt below is the record exactly as published.

Taco Salad 1 pound ground beef 4 to 8 ounces grated cheddar cheese 1 15 ounce can kidney beans, drained 8 ounces cheese, cheese garlic or Y, teaspoon salt Italian dressing 2 tablespoons dry minced onions hot sauce to taste % cup tomato paste small bag tortillas chips, plain 1 head iceberg lettuce (or mixed greens) or taco flavored, crumbled 2 to 4 tomatoes, cut in wedges 1 avocado, sliced

Cook this with the app: pantry check, scaling, and the assistant.