Corn River Taco Salad

Name: Corn River Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 head iceberg lettuce (chopped); 1 avocado, peeled and sliced; 2 tomatoes, wedged; 1 sweet onion (chopped); 1 can kidney bean (drained); 1 lb ground beef; 1 tablespoon cumin; 1 cup mayonnaise; 3/4 cup salsa; 1 cup crushed corn chips; mild cheddar cheese

Submitted by starsugarb

"I found this on the bag of store-brand corn chips."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

1 head iceberg lettuce (chopped)
1 avocado, peeled and sliced
2 tomatoes, wedged
1 sweet onion (chopped)
1 can kidney bean (drained)
1 lb ground beef
1 tablespoon cumin
1 cup mayonnaise
³⁄₄ cup salsa
1 cup crushed corn chips
mild cheddar cheese

directions

In a large bowl, mix together lettuce, avocado, tomatoes and onion.
In skillet, brown ground beef and drain off excess fat; mix in cumin and kidney beans.
Toss this gently into the salad mixture.
Dressing: In a small bowl, mix the mayonnaise with the salsa.
Add dressing, grated cheddar cheese and crushed corn chips to the salad mixture and toss gently.

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RECIPE SUBMITTED BY

starsugarb

Plano, TX

I am a new wife with a new love of cooking. I don't have many recipes of my own, so I am enjoying trying other's. I am having a great time learning from all of the wonderful Zaar chefs.

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