Taco Salad

Taco Salad


Howard:
It seems like we just got over Thanksgiving and now we have an endless list of what needs
to be tackled before the holidays. So, besides all the shopping, and wrapping,
and cookie making, we still need to think about what to make for dinner every night. Well, that’s where today’s recipe fits in. It’s quick, easy and definitely hassle-free! So it fits perfectly this time of year. We start by browning some ground beef with
a little bit of taco seasoning until it’s cooked through. Once it is, we’ll set that aside, and while
it cools, we’ll get everything else ready. Now, after chopping some iceberg lettuce,
we put about half of it in a large glass bowl, or we can even use a trifle dish if you have
one. Top it off with some shredded cheddar cheese,
and some canned kidney beans-just make sure you rinse and drain ’em. On top of that goes some cooked ground beef
and some chunked up tomatoes, along with a few sliced olives. After repeating the layers one more time,
we finish it off with some crushed tortilla chips. When it’s time to serve, just drizzle on some
sweet and spicy French dressing and go to town! It seems so simple, yet the combo of flavors
makes this one of those dishes that everyone will be asking for over and over. I hope you’ll go online and get the recipe
for our Taco Salad
So you can make a hearty dinner that is truly no fuss! I’m Howard in the Mr. Food Test Kitchen, where
today we found a way to give yourself a break and still have everyone sayin’, “OOH IT’S SO GOOD!!®”