Taco Salad

Years ago when we lived in the Aptos/Santa Cruz area of California, I clipped this recipe out of our local newspaper. There are many variations of taco salad available but I think this one is particularly good and, it has always been a family favorite that we often enjoy. Other salad dressings may be used, of course, but we sure like the one printed here. Blessings...

Recipe:

½ - ¾ pound ground beef
1 small head lettuce, shredded (amount appropriate for number of diners)
2 cups corn chips – broken
1 15-ounce can kidney beans, rinsed and drained
1 cup shredded sharp cheddar cheese
1 tomato, diced
1 avocado, peeled and diced
½ cup chopped green onion
½ cup sliced olives

1. Lightly brown beef. Drain; season with salt and pepper.
2. Combine all ingredients in a large serving bowl.

Dressing:
1/3 cup vegetable oil
3 tablespoons apple cider vinegar
1-2 tablespoons taco sauce
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon dry mustard

Combine all ingredients in a small bowl and whisk until completely blended. Pour over salad and toss. All the dressing may not be needed, recipe makes about ½ cup. Serve the salad immediately.

Yield: 6 servings