Taco salad #3

4 Servings

Ingredients

Quantity Ingredient
1 pounds Lean ground beef
1 medium Onion; chopped
1 can (15-oz) kidney beans; drained
1½ teaspoon Chili powder
½ teaspoon Ground cumin
½ cup Ketchup or tomato sauce
2 mediums Avacados
1 medium Head Iceberg lettuce; shredded
1 cup Shredded Cheddar or Jack cheese
2 mediums Tomatoes; wedged
3 Hard-boiled eggs; wedged
Tortilla chips
Sour cream
Red onion rings
Sliced ripe olives
Chopped green onion

Directions

Crumble beef in large skillet and cook over medium heat with onion. When meat has browned and onions are limp, drain and discard drippings. Add kidney beans, chili powder, cumin and ketchup; stir and simmer over low heat about 5 minutes.

Peel, pit and slice avacados. Arrange lettuce on 4 dinner plates. Spoon beef mixture onto lettuce; top with cheese, tomato and egg wedges, avacado slices and tortilla chips.

Top salads with sour cream, onion rings, olives and green onions.

NEWSPAPER ARTICLE, FROM GOV.

FRANK WHITE'S WIFE GAY

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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