Lunch: Terrific Taco Salad Recipe

Ingredients

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) hot chili beans, undrained
4 to 6 cups corn chips
1 cup (4 ounces) shredded cheddar cheese
2 cups shredded lettuce
1 large tomato, chopped
1 small green pepper, chopped
6 green onions with tops, chopped
1 small avocado, chopped, optional
1/2 cup sliced ripe olives, optional
1 cup (8 ounces) sour cream
Salsa

Instructions

In a large skillet over medium heat, cook beef until no longer pink; drain. Season with salt and pepper; set aside. Heat beans in a small saucepan.
Divide meat mixture and beans into six portions. Assemble in layers on six plates the following: first layer—corn chips; second layer—beef mixture; third layer—cheese; fourth layer—chili beans; fifth layer—lettuce; and sixth layer—tomato, green pepper, onions, avocado and, if desired, olives. Top with a dollop of sour cream; pour salsa over all.

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