Frito Taco Salad

Ingredients

1 lb. ground beef

1/4 cup taco seasoning or a 1.25 oz. packet of taco seasoning

3/4 cup water

1 (15 oz.) can kidney beans, drained

1 (9 oz.) bag of Fritos corn chips or about 6-8 smaller 1 or 2 oz. bags for "walking tacos"

1 (8 oz.) package shredded cheese (we like sharp cheddar)

1 small head of lettuce, rinsed and chopped or a package of salad mix

1 pint grape tomatoes or 2 medium tomatoes, rinsed and chopped

1 (16 oz.) bottle Catalina dressing (we like Kraft lite Catalina)

Chopped or sliced sweet onion, optional

Avocado slices, optional

Directions

1. Cook ground beef in large skillet, crumble and drain. Add taco seasoning and water. Cook about 5 minutes and add drained kidney beans. Stir and warm through. You can use the meat right away while it is warm or cool it in the refrigerator and use it when it's cold. We eat it both ways.

2. Layer salad ingredients in each bowl as follows: corn chips, taco meat and beans, shredded cheese, lettuce, tomatoes, sweet onion and avocado (if desired).

3. Drizzle desired amount of Catalina dressing on top. Enjoy!

Notes: I like to assemble this salad in individual bowls because that way any leftovers will stay fresh for the next day. Adjust amounts as you like and add any other veggies that you like---chopped bell peppers, sliced olives, etc...

To make this salad portable or a "walking taco" you can use little bags of fritos and spoon the meat/bean mixture into the bag, sprinkle shredded cheese on top, add the lettuce and veggies and drizzle the dressing on top. It's great this way for picnics and sporting events.

Adapted from my hubby

printed from mybiscuitsareburning.blogspot.com