Taco Salad III
- 16 ounces lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 head iceberg lettuce, shredded
- 1 red onion, sliced
- 1 bunch green onions, chopped
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can kidney beans, drained
- 2 large tomatoes, chopped
- 1 avocados - peeled, pitted, and cubed
- 8 ounces shredded Cheddar cheese
- 1 (16 ounce) package corn chips
- 1 (16 ounce) bottle Catalina salad dressing
- This recipe is gluten-free
- Produce
- Avocados, pitted, and cubed (1)
- Green onions (1 bunch)
- Iceberg lettuce (1 head)
- Kidney beans (1 (15 ounce) can)
- Pinto beans (1 (15 ounce) can)
- Red onion (1)
- Tomatoes, large (2)
- Meat
- Ground beef, lean (16 ounces)
- Condiments
- Catalina salad dressing (1 (16 ounce) bottle)
- Cooking & Baking
- Taco seasoning mix (1 (1.25 ounce) package)
- Snacks
- Corn chips (1 (16 ounce) package)
- Dairy
- Cheddar cheese (8 ounces)
Preparation
Read recipe preparation on allrecipes.com
Social Stats
44.4Rating
1-100
1-100
3Tweets
154Facebook
Shares
Shares
0StumbleUpon
Views
Views
121PinterestPins
Recipe Stats
Published August 29, 2002 (10 years ago).
2 people saved this recipe.
