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Taco Salad For Two




Source of Recipe


mom
1/2 lb. ground beef
1 (8 oz.) can tomatoes
2 c. torn lettuce
1/2 c. shredded sharp Cheddar cheese
1/4 c. sliced green onions
6 pitted ripe olives, sliced
1 (3 1/8 oz.) can jalapeno bean dip
1 tsp. chili powder
1/4 tsp. salt
1/2 c. corn chips, crushed

In skillet brown meat; drain off fat. Drain tomatoes,
reserving liquid. Cut up tomatoes. In salad bowl, combine
lettuce, cheese, onion, olives, tomatoes and chips. To meat in skillet, stir in reserved tomato liquid, bean dip, chili powder and salt. Bring to boiling. Add to lettuce mixture. Toss well. Serve at once. Serves two.