Taco Salad

INGREDIENTS:

• 1 Pound Ground beef 

• 1 Pouch Campbell’s dry onion quality soup and recipe mix 

• ½ Cup Water 

• 2 Tablespoons Chili powder 

• 6 Cups Torn salad greens 

• 1 Bag Tortilla chips 

• 1 Medium tomato, chopped 

• 1 Cup Shredded Cheddar cheese (4 ounces) 

• Fresh cilantro or parsley sprigs for garnish 

DIRECTIONS:

1. In 10-inch skillet over medium heat, cook beef until browned and no longer pink, stirring to separate meat. Spoon off fat. 

2. Stir in soup mix, water and chili powder. Heat to boiling. Reduce heat to low. Cook 10 minutes, stirring occasionally. 

3. To serve, arrange lettuce on .platter. Spoon hot meat mixture over lettuce. Top with chips, tomato and cheese. Garnish with cilantro, if desired. 

YIELD:

• Makes 6 main-dish servings 

NOTES:

1. Prep Time: 10 minutes 

2. Cook Time: 15 minutes 

3. To personalize your Mexican-style salad, add one or more of the following: guacamole, sliced green onions, salsa, sour cream, sliced jalapeno peppers and/or sliced pitted ripe olives. 

VARIATIONS:

• Turkey Taco Salad: Prepare Taco Salad as directed above, except substitute 1 pound ground raw turkey for the beef and increase water to 2/3 cup. Spray skillet with vegetable cooking spray. 

• Tacos: Prepare meat mixture for Taco Salad as directed in steps 1 and 2. Spoon about 1/4 cup of meat mixture into each of 12 warm taco shells. Top with lettuce, tomato and cheese. 

SOURCE:

• Campbell's Deliciously Easy Recipes

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