Ingredients:
- Ground beef
- Taco seasoning packet
- Head of Lettuce
- Cracker Barrel Cheddar Cheese
- Tortilla Chips
- Black olives
- Red Chili Beans in mild sauce
- French Dressing (I love Ken’s steakhouse brand fat free)
Directions:
Saute ground beef in skillet. Drain when cooked through. Add can of red chili beans and sauce. Add Taco seasoning packet. Heat through and remove from heat.
Wash lettuce and make bit sized pieces. Cut cheese into cubes or small strips. Slice olives (I do not use olives in mine, but they are called for in the original recipe) and add to mixture. Add cooled meat and beans to the mix. Add french dressing and mix thoroughly. Top with crushed chips.
You can add almost anything to this recipe. It’s quick and easy and a really good spin on taco salad. It was given to me by Joyce, Kyle’s mom who is a wonderful cook and even better baker.
{ 1 comment… read it below or add one }
This was really great! Much better than I expected. I made a few changes: I’m not a fan of olives so instead I used diced tomatoes and chives. Also, I made this when my husband was out of town so I didn’t premix the meat & beans with the salad, toms, and chives. I knew I was going to have leftovers and I didn’t want it to get mushy. I refrigerated everything and had it for the lunch the next couple of days. I topped it off with some shredded chedder and crushed tortillas. It was fabulous!