Potato Chip Taco Salad

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash lettuce and spinach and tear into bite sized pieces and spin dry in a salad spinner or pat dry.
  • Refrigerate while browning ground beef.
  • Drain fat from the meat and add taco seasoning, water, and drained kidney beans.
  • Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally.
  • Cool 10 minutes.
  • In a large bowl, mix greans, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss.
  • Combine salad dressing and salsa and pour over salad and serve immediately.
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