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Taco Salad Recipe

1-1/2 pounds ground beef

2 pkgs Debbie's South of the Border Dip Mix, divided*

1 medium head iceberg lettuce

1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed

2 pints grape tomatoes, halved

2 cans (16 ounces each) kidney beans, rinsed and drained

3 cans (2-1/4 ounces each) sliced ripe olives, drained

1-1/2 cups (6 ounces) shredded cheddar cheese

1 large sweet onion, chopped and divided

2 cans (4 ounces each) chopped green chilies, optional

1-1/2 cups Sour Cream

1/8 C. milk (for thinning salad dressing mixture)

Salsa, for garnishing

Directions

In a Dutch oven over medium heat, brown beef with 1 package of Debbie's South of the Border Dip Mix and 1/2 of the diced onions until no longer pink; drain.

In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, remaining onions, chilies and beef mixture.

In a small bowl, combine the Sour Cream, 2nd package of Debbie's South of the Border Dip Mix and a touch of milk to thin down; pour over salad and toss to coat. Serve immediately. Yield: 26 servings (1-1/3 cups each).

* You can mix up your flavors with this recipe by using different dip mixes. For example, use the South of the Border Dip Mix when browning and use Chipotle Ranch when mixing with sour cream for a salad dressing.

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