Sue's Taco Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded Cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, for about 8 minutes until no pink remains and it reaches 160°F (71°C) in the thickest part.

2. Drain off excess fat. Stir the taco seasoning mix into the beef and cook for 2 minutes, then stir in the drained kidney beans and cook 2 minutes more until heated through.

3. Meanwhile, chop the tomato, lettuce, and green onion if not already chopped, and shred the Cheddar cheese if needed. Set them aside separately.

4. Crush the tortilla chips lightly in the bag or by hand, leaving some larger pieces for texture. Place them in a large serving bowl.

5. Spoon the warm taco beef and bean mixture over the chips in the bowl.

6. Top with the lettuce, tomato, green onion, and shredded Cheddar cheese.

7. Drizzle the ranch-style salad dressing over the salad just before serving, and toss gently or serve it on the side for each person to add.