Wednesday, July 17, 2013

Taco Salad

"This salad makes a delicious lunch or dinner.  We often make it the day after taco night to use up leftover taco ingredients."

1 pound ground beef
1/2 of a medium onion, diced
salt, pepper, onion and garlic powders; to taste
1 head of iceberg lettuce, chopped
1 bunch of green onions, sliced
1 pint cherry tomatoes, halved
tortilla chips, crushed
1-(2.25 ounce) can sliced black olives, drained 
green olives stuffed with garlic, desired amount
2 cups shredded cheddar cheese
Litehouse Salsa Ranch Dressing*
Pickled Jalapeno Slices
1 avocado, sliced
In a sauté pan, brown ground beef with onion and desired amounts of seasonings; drain.  In a large bowl, combine lettuce, green onions and tomatoes.  On serving plates, layer crushed tortilla chips, lettuce mixture, ground beef, olives and cheddar cheese.  Spoon on desired amount of salad dressing and garnish with jalapeno and avocado slices and additional tortilla chips.
*TIP:  You can substitute your favorite salad dressing for the salsa ranch.  I have also used Ranch and Thousand Island dressings. 

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