I love taco salad, you can make it fast on a stove top and it feeds a crowd.  A great dish for graduations and family picnics as well as dinner.  This is a very filling salad and a family recipe that has been handed down to the next generation.  I am happy to share this family recipe with you. Enjoy!!

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Mom’s Zippy Taco Salad

You will need:

1　pound ground beef

15 ounce can kidney beans, drained

1 jar picante sauce, or salsa

8　ounce bag shredded taco cheese

shredded lettuce approx.　 3 cups

bag of tortilla chips

2　medium chopped tomatoes

Directions:

Brown the ground beef in a skillet.　 Drain completely, If you don’t drain well you will have a puddle of grease in your salad

Add beef back to skillet, with stove on low/medium, add drained beans, and picante sauce.

Cover and simmer 10 minutes, or until beans are soft, stir occasionally

While that is cooking in a large bowl add cheese, lettuce and chopped tomatoes, stir

When meat is done simmering and beans are done add to lettuce mix, stir to combine

Serve with tortilla chips.　 (I like to crush chips on top of my salad, on my plate, if you add to salad bowl they will get soggy)