Mexican Taco Salad
MexicanBeefEasy20 minBy Northstar
Ingredients
Servings
4
- 1 0.5 lb ground beef
- 0.3 cup French dressing (plus more for the salad)
- 0.3 cup onion, chopped
- 0.5 tsp dried oregano, crushed
- 0.5 head iceberg lettuce, finely shredded
- 2 tomatoes, cut in wedges
- 8 oz canned corn, drained
- 8 oz canned garbanzo beans, drained
- 0.5 cup radish slices
- 6 0.5 oz tortilla chips
- 1 avocado, peeled and sliced
- 4 oz cheddar cheese, shredded
- 0.5 cup sour cream for serving
- 1 tsp salt and pepper to taste
Instructions
- 1
Brown ground beef in a skillet and drain off fat. Add 1/3 cup French dressing, chopped onion, salt, pepper and oregano. Simmer for 5 minutes.
- 2
In a large bowl, combine shredded lettuce, tomato wedges, corn, garbanzo beans and radishes. Add enough French dressing to moisten and toss lightly.
- 3
For each serving: Arrange tortilla chips on a plate. Spoon hot meat mixture over chips. Top with the dressed lettuce salad, sliced avocado, shredded cheddar, black olives and sour cream as desired.
- 4
Serve immediately while the meat is still warm and the chips are crunchy.