Taco Salad II

Ingredients

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

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 head iceberg lettuce - rinsed, dried, and shredded
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cups shredded Cheddar-Monterey Jack cheese blend
• 2 tomatoes, chopped
• 4 ounces crushed tortilla chips
• 1/4 cup French dressing

Directions

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

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

2. Add the chopped onion and green bell pepper to the skillet and cook for 4 minutes until softened.

3. Drain off excess fat, then stir in the taco seasoning mix and the amount of water called for on the packet, simmering for 5 minutes until thickened.

4. Meanwhile, arrange the shredded iceberg lettuce in a large serving bowl or on a platter.

5. Top the lettuce with the warm beef mixture, then the chopped tomatoes, shredded cheese blend, and crushed tortilla chips.

6. Drizzle the French dressing over the salad just before serving and toss gently, or serve it on the side.