1289 - Kidney Bean Taco Salad#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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1289 - Kidney Bean Taco Salad#
(by Shirley McNevich)
1 1/2 lbs. ground chuck
1 chopped onion
1 envelope (1.25oz.) dry taco seasoning--any brand
1 large head iceberg lettuce (washed in cold water and broken into
bite sized pieces)
3 chopped tomatoes
1 - 15oz. can kidney beans (drained)
1 - 16oz. bag tortilla chips (broken into bite sized pieces)
1 - 8oz. jar Ortega taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese OR 3 blend cheese
1 pint Breakstone's sour cream (optional)
In a skillet over medium heat add ground chuck, chopped onion and
taco seasoning--stir and cook until beef is browned. Add lettuce
pieces to serving plates. Scoop meat mixture on top of lettuce. Add
kidney beans, chopped tomatoes, broken tortilla chips, cheddar
cheese and Monterey Jack cheese on top of meat mixture. Top with
sour cream and taco sauce if desired.
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