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Taco Salad

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 1 pound ground beef
  
• 1 teaspoon chili powder
  
• ½ teaspoon garlic powder
  
• 1 teaspoon salt
  
• 1 large head lettuce, such as iceberg, shredded
  
• 1 cup mixed torn tender greens (butter lettuce, baby romaine lettuce, etc; optional)
  
• ½ medium red onion, thinly sliced
  
• 2 large tomatoes, chopped
  
• 2 cups shredded Cheddar cheese (about 8 ounces)
  
• 1 ¼ cups Catalina dressing
  
• 1 large avocado, peeled, pitted and sliced
  
• 2 cups tortilla chips
  






Instructions



1. Brown the beef in a large, heavy skillet over medium-high heat, about 8 minutes, using a wooden spoon to break up the clumps. Pour off the fat and drain the meat on paper towels. Sprinkle with the chili powder, garlic powder, and salt. Set aside to cool.
   
   
2. In a large bowl, toss together the lettuce, greens, onion, tomatoes, and cheese. Chill for at least 30 minutes.
   
   
3. Pour the dressing over the lettuce mixture and toss to coat. Transfer to a large platter. Mound the meat filling over the greens. Garnish with avocado slices and tortilla chips, and serve.
   
   Serves 4