Mexican Salad
(Justin Killingsworth, Rains County)


1 pound (90%) lean ground beef
1 cup water
one 1/2-ounce package taco seasoning
2 cups ranch style beans
1 cup grated medium cheddar cheese
1 medium head lettuce, torn in bite-sized pieces
1 large tomato, cut into wedges
1 small red onion, thinly sliced and separated into rings
1/2 of a 15-ounce package tortilla chips
4 ounces catalina style dressing
1 avocado (optional)
8-ounce carton sour cream (optional)

Brown ground beef. Drain well. Add the water, taco seasoning, and beans. Simmer until liquid is reduced. While the beef mixture is reducing; grate cheese, tear lettuce, cut tomato into wedges, slice onion and combine in a bowl. Add chips and dressing just before serving. Use avocado and sour cream for garnish. Red, yellow, and green bell peppers may be used to hold accompaniments.

Yield: 4 servings.

4H Recipe Index