Taco Salad I recipe

6 servings

1 pound lean ground beef

1 (1.25 ounce) package taco seasoning mix

1 (16 ounce) can chili beans

1 (16 ounce) bottle French dressing

1 head iceberg lettuce

1 (14.5 ounce) package tortilla chips

2 cups shredded Cheddar cheese

1 cup chopped tomatoes

4 tablespoons sour cream

1/2 cup prepared salsa

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, open the bag, 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.

Then, add salsa and sour cream.