Taco Salad

Ingredients

Salad

2.25 lbs ground beef

1 bunch of romaine or other greens

1 cup of grated cheddar cheese

1 bag of tortilla chips

¼ cup chopped green onions

1 can pinto beans (optional)

1 cup chopped tomatoes

Additional Toppings (optional)

Pickled jalapeños

Sour Cream

Guacamole

Ranch or Thousand Island Dressing

Salsa

Directions

1. Cook the ground beef in the stainless steel nonstick skillet, then drain it using a mesh colander.

2. Stir 2-3 tablespoons of homemade Southwest Seasoning.

3. Grate cheese with the coarse adjustable grater.

4. Chop lettuce & tomatoes on a flexible cutting mat with the chef's knife.

5. Heat up the pinto beans (if desired) in the round baker for 3 minutes in the microwave.

6. Set out lettuce, meat & all toppings buffet-style so everyone can build their own salads.

Cook's Tips:

I usually serve my taco salads buffet-style & let everyone build their own. You can mix it all up in a bowl, including dressing, if you'd prefer.