San Juan Taco Salad - cooking recipe

Ingredients

1 lb. lean ground beef
8 oz. picante sauce, divided
1/2 tsp. dried oregano, crushed
1/2 tsp. salt
1 can kidney beans, drained
1 can sliced pitted ripe olives, drained
1 (16 oz.) bag tortilla chips
1 medium head lettuce, shredded
2 medium tomatoes, diced
1/2 small red onion, chopped
1 c. grated Cheddar cheese
1 large avocado, peeled and pitted
1/2 c. sour cream
1/2 c. French dressing

Preparation

Cook meat in large skillet over medium-high heat until browned.
Drain off pan drippings.
Add 2 tablespoons of the picante sauce, oregano and salt.
Cook 2 minutes, stirring constantly; let cool.