Taco Salad with a Twist
My husband and son say this is the best taco salad they’ve ever had! I usually fix it on crazy days when there’s no time to cook. —Vivian Schuler, Cheboygan, Michigan
Ingredients
- 1 pound ground beef
- 1 package (9 ounces) iceberg lettuce blend
- 2 medium tomatoes, chopped
- 1 cup sliced green onions
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 cups shredded Mexican cheese blend
- 8 cups corn chips, coarsely crushed
- 1 cup green goddess salad dressing
- 1/2 cup sour cream
