Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Entree: Potato Chip Taco Salad




Source of Recipe


Brenda


List of Ingredients




1 head lettuce, shredded
1 lb. lean ground beef, browned
1.25 ounce pkg. taco seasoning mix
2/3 cup water
15 ounce red kidney beans, rinse and drain
3 large Roma tomatoes, diced
1/2 cup finely chopped onion
5 cups ripple potato chips, crushed
4 ounce pkg. shredded sharp cheddar cheese
1/2 cup bottled French dressing
1/4 cup chunky salsa


Recipe



Drain any fat from browned beef; add water, taco seasoning mix and drained beans. Heat to bubbly. Lower heat and simmer 15 minutes. Remove from heat and cool for 10 minutes. Add remaining ingredients just before serving. Toss until well mixed. Serve immediately.


Serves 4 good size servings.