Recipe Collections	Home	Link to Us			Appetizer	Barbeque	Beef	Beverage
Bread	Brunch	Cake	Chicken	Christmas	Cookie	Dessert	Holiday	Main Dish
Pasta	Pie	Pork	Salad	Seafood	Side Dish	Soup	Thanksgiving	Vegetarian

Joy's Taco Salad recipe

12 servings

Ingredients:

1 pound lean ground beef

1 tablespoon chili powder

2 cups low-fat salad dressing

1 cup ketchup

1 (1.25 ounce) package taco seasoning mix

1 head iceberg lettuce - rinsed, dried, and chopped

1 head romaine lettuce- rinsed, dried and chopped

3 large tomatoes, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 bunch green onions, chopped

1 (4 ounce) can green chile peppers, finely chopped

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

12 ounces shredded Cheddar cheese

2 (14.5 ounce) packages corn tortilla chips

Instructions:

Brown the beef, drain, season with chili powder and set aside to cool.

Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl.

In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red or yellow pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef.

Mix well, cover and refrigerate.

Just before serving, top the salad with the other half of the cheese and crushed chips.

Serve with whole chips on the side.