Taco Bean Salad

Name: Taco Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 3 large tomatoes; 1 head iceberg lettuce, torn; 6 cups coarsely crushed tortilla chips; 2 cups shredded cheddar cheese; 1 can (16 ounces) kidney beans, rinsed and drained; 1 large ripe avocado, peeled and chopped; 2 cups Seasoned Hamburger Mix, thawed; 1 bottle (7 ounces) green taco sauce; 4 green onions, chopped; Ranch salad dressing or dressing of your choice

Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.

Ingredients

3 large tomatoes
1 head iceberg lettuce, torn
6 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large ripe avocado, peeled and chopped
2 cups Seasoned Hamburger Mix, thawed
1 bottle (7 ounces) green taco sauce
4 green onions, chopped
Ranch salad dressing or dressing of your choice

Text Ingredients

Directions

Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside.
In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.

Nutrition Facts

1/2 cup: 327 calories, 18g fat (8g saturated fat), 46mg cholesterol, 459mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 17g protein.

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