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Taco Salad
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pound lean ground beef
tablespoon chili powder
head iceberg lettuce, chopped or shredded
bunch romaine lettuce, chopped
large tomatoes, diced
green bell pepper, diced
red bell pepper, diced
bunch green onions, chopped
(4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
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(15 oz.) can red kidney beans, drained
(15 oz.) can garbanzo beans, drained
(12 oz.) bag shredded Cheddar cheese, divided
(14.5 oz.) bags corn tortilla chips, crushed
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cups Miracle Whip
cup ketchup
(1.25 ounce) package taco seasoning mix
Brown the beef, drain, season with chili powder and set aside to
cool.
Prepare the dressing by whisking the Miracle Whip, ketchup and
taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce,
tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the
crushed chips, dressing and cooled ground beef. Mix well, cover
and refrigerate.
Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.
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Taco Salad
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