Potaco Salad (Potato Taco Salad)

Potato salad with a Mexican/Southwestern twist! OLE!

• Ready In: 40 mins
• Serves: 6-10

Ingredients

• SALAD

• 7  cups new potatoes, cooked and cubed into bite size pieces
• 1  summer slicing tomatoes, diced
• 1 (16 ounce) can kidney beans or 1 (16 ounce) can pinto beans or 1 (16 ounce) can black beans, drained
• 1  avocado, diced
• 1  green pepper, chopped
• 1  cup cheddar cheese, shredded

• BEEF MIXTURE

• 1  lb lean ground beef or 1  lb ground turkey
• 1  cup yellow onion, diced
• 1  garlic clove, minced
• 1⁄2 cup chipotle chile in adobo, diced
• 0.5 (1 1/4ounce) package  taco seasoning mix
• 2  tablespoons water

• DRESSING

• 1⁄2 cup mayonnaise
• 1⁄2 cup milk
• 1⁄2 cup  French dressing
• 0.5 (1 1/4ounce) package  taco seasoning mix

• TOPPING

• 1 (8 ounce) bag tortilla chips, crushed (optional)
• 1⁄2 cup green onion, chopped (optional)
• 1⁄2 cup cheddar cheese, shredded (optional)
• 1⁄2 cup black olives, halved (optional)

Directions

1. Combine salad ingredients in a 6-quart container or bowl; chill.
2. Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
3. Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
4. At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
5. Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.