Taco Salad

Ingredients:

1 lb lean ground beef
1 pckg taco seasoning
1 (16 oz) can chili beans
1 (16 oz) bottle French dressing
1 head iceberg lettuce
1 (14.5) oz package tortilla chips or 1 baked tortilla bowl
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 TBS sour cream
1/2 cup prepared salsa
1 avocado

Directions:

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
Crush the bag of chips, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Add salsa and sour cream.
For the tortilla bowl place tortilla in a big oven safe bowl (you may want to microwave for about 10 seconds before putting it in the bowl to make it soft). Bake at 400 for about 10 minutes or until crisp. Add butt on tortilla before baking if you wish.
Add lettuce and toppings as noted above.

Recipe and photo by Sophie Weber