Lunch: Southwestern Taco Salad Recipe

Ingredients

2 packages (5.6 ounces each) refrigerated taco salad shells
3 Jones Dairy Farm Dry-Aged Bacon strips, diced
1 pound lean ground beef (90% lean)
2 large onions, chopped
2 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin, optional
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) refried beans
8 cups shredded lettuce
Toppings: chopped tomatoes, salsa, sour cream, guacamole, olives

Instructions

Prepare taco salad shells according to package directions; set aside.
In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through.
Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.

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