Taco Salads - cooking recipe
Ingredients
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1 lb. ground beef
3 cloves garlic, minced
1 (16 oz.) can dark red kidney beans
1 (8 oz.) jar taco sauce
1 Tbsp. chili powder
6 c. torn iceberg lettuce
4 medium tomatoes, chopped
1 c. chopped green pepper
1/2 c. sliced pitted ripe olives
4 green onions, sliced
tortilla cups (optional)
Dairy sour cream
taco sauce or salsa
Preparation
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For meat mixture, in a large skillet cook meat and garlic until meat is no longer pink.
Drain off fat.
Stir in undrained kidney beans, taco sauce and chili powder.
Bring to boiling. Reduce heat. Cover.
Simmer for 10 minutes.
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