Taco Salad I

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it’s fun for the children to help make.

Step: 1

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the

Step: 2

, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.

Step: 3

Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Per Serving: 846 calories; protein 26.1g; carbohydrates 59.6g; fat 56.5g; cholesterol 70.2mg; sodium 1579.6mg.

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