Taco salad

Taco salad

Ingredients/Components

• sour cream - 1/4 c
• lemon juice - 3 Tbsp
• olive oil - 2 tsp
• diced onions - 2 Tbsp
• cheese, shredded - 1 oz
• iceberg lettuce leaves - 4 item
• to 2 drops hot sauce - 1 item
• cooked ground beef, crumbled and chilled - 4 oz
• drained red kidney beans - 2 oz
• very ripe tomato, diced - 1 item
• salt, chili powder and ground cumin - 1/8 tsp
• taco shells, broken into pieces - 2 item

How to make taco salad:

In 1-quart bowl combine all ingredients except lettuce, cheese and taco shells. Cover and refrigerate until ready to serve (at least for 30 minutes).

Chill two bowls. Line each chilled bowl with 2 lettuce leaves. Spoon equal amount of beef mixture over each portion of lettuce, then sprinkle each with 1/2 ounce of cheese. Surround each portion with half of the taco shells and top with 2 tablespoons sour cream. Makes 2 servings.

Recipe categories: Salads, Main dish, Beans.