Taco salad recipe

For a light and tasty meal that is easy to prepare and generally popular with everyone, taco salad delivers on all counts.

Although best eaten when fresh, taco salad can survive a day or two in the refrigerator and still taste good. You might want to pep it up with some fresh chips when you eat it leftover.

Recipe ingredients:

1 bag (13-1/2 ounces) of your favorite tortilla chips.

1 pound ground beef

1 packet or 2 Tablespoons taco seasoning

12 ounces, Cheddar cheese or Colby Jack cheese grated (equals about 3 cups)

1 head romaine lettuce or 1 big bunch of fresh spinach

4 green onions or 1 small onion, chopped

1 large tomato, coarsely chopped

1 cup tomato salsa

1 small can sliced black olives

1 can pinto or black beans

1 avocado, diced

Brown the ground beef, drain fat, and add the taco seasoning with 1/4 cup water. Cook until water is gone and meat is moist and nicely seasoned. Set aside.

In a big bowl or baking dish layer the bottom with the chips, broken into bite size pieces. Then layer on the meat and cheese, followed by the lettuce, onions, olives, beans, tomato, salsa, and avocado.

Serve with sour cream if desired. You can also use guacamole instead of the plain avocado if you want to. If you happen to be lacking the olives or beans, you can still make the salad without them. And because this is a salad, you can add more vegetables if you wish, like grated carrots or slices of red bell pepper.

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