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Taco Salad

Taco Salad

  • 1−1/2 Pound Ground beef
  • Bottled French dressing
  • 1/4 Cup Onion, chopped
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Teaspoon Dried oregano, crushed
  • 1/2 Head iceberg lettuce, finely shredded
  • 2 Tomatoes, cut in wedges
  • 8 Ounce Can corn, drained
  • 8 Ounce Can garbanzo beans, drain
  • 1/2 Cup Radish slices
  • 1−6 1/2 oz Package Tortilla or corn chips
  • 1 Avocado, peeled and sliced
  • 4 Ounce Cheddar cheese, shredded
  • Pitted black olives, sliced
  • Sour cream


Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, serve meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream, as desired.


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