http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/archive/tags/Southwestern_2F00_Mexican/Salads/default.aspxTags: Southwestern/Mexican, SaladsenCommunityServer 2008.5 SP1 (Debug Build: 31106.3070)http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/archive/2009/04/01/taco-salad.aspxThu, 02 Apr 2009 00:08:00 GMT722ae0af-0843-4f69-80d5-ea157d187469:152QuiltersRecipes0http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/rsscomments.aspx?PostID=152http://www.quiltersclubofamerica.com/blogs/quiltersrecipes/archive/2009/04/01/taco-salad.aspx#comments<p><strong><span class="pagetitle"><span class="subhdr">Submitted by peterw129@hotmail.com</span></span></strong></p> <p>l head iceberg lettuce<br /> l can kidney beans<br /> l 8oz container sour cream<br /> Mayonnaise<br /> grated cheese (cheddar, monterey jack, or whatever you like)<br /> 1 can black olives<br /> l to 2 lbs hamburger<br /> l bottle taco seasoning<br /> l bag of corn chips</p> <p>Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.</p> <p>Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.</p> <p>Serve along with the chips either crushed into the salad or on the side.</p><div style="clear:both;"></div><img src="http://www.quiltersclubofamerica.com/aggbug.aspx?PostID=152" width="1" height="1">SaladsSouthwestern/MexicanMain DishBeef