Taco Salad

A taco salad from Taco Cabana. (Photo credit: Wikipedia)

    Many years ago I got this recipe from a college roommate. It's served me well over the years. This is one of those dishes that I take to picnics, pot-lucks or any summer time get together. It can be made early in the day and travels well. I haven't found leftovers to be much of an issue (but the lettuce has a limited life span). It always seems to go over big and doesn't take a lot of time or stuff to make - quick and easy -  oh yeah!

Taco Salad
1 lb. browned ground beef
1/2 tsp. garlic powder
1/2 head of lettuce torn in pieces
1/2 med. onion chopped
1 can red kidney beans (light or dark) drained
1 8 oz. pkg. shredded Mexican cheese (cheddar is fine, too)
1 tsp. chili powder
1/2 tsp. salt and pepper
3 hand fulls of corn chips (Doritoes) broken in small pieces
dozen or so cherry tomatoes (optional)
Salad dressing (original recipe called for Italian, but we've used Ranch often) optional

Preparation -
Brown ground beef, seasoning it with salt, pepper and garlic powder. Drain.

In large bowl tear lettuce. Add drained beans, burger, cheese and spices (tomatoes if you're using them). 

Mix lightly. Chill until ready to serve. Toss chips in just before serving so they don't get soggy.

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