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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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An easy to make Taco Salad that is served on a bed of shredded lettuce.. Wonderful as a side dish or a main course. This is a low carb recipe. Ingredients:
1 lb. ground beef |
1 large tin (28 oz) red kidney beans |
1/2 or 1 head of lettuce (shredded thin) |
1 or 2 tomatoes (diced) |
1 – 1 1/2 chopped cooking onion |
2 - 4 green onions (sliced) |
1/2 - 1 cup shredded sharp cheddar cheese |
1/4 cup sour cream |
1/4 cup italian salad dressing |
1 envelope taco seasonings (or to taste if using from a spice container, perhaps3 tbsp or more) |
dash of sugar or splenda |
ground pepper to taste |
1 - 2 tbsp dried parsley |
sour cream |
* optional: chopped jalapeno peppers and/or guacamole |
Directions:
1. Fry ground beef with cooking onion until crumbly & done.
2. Add kidney beans (including juice from can) and taco seasoning. Stir.
3. Pour into a bowl, cover & refrigerate.
4. In a small bowl mix sour cream, dressing, sugar (or Splenda), parsley and pepper.
5. Set aside in the refrigerator.
6. Place shredded lettuce on serving plate.
7. Pour cooled ground beef mixture on top of lettuce.
8. Top with diced tomatoes, sprinkle cheese, optional jalapeno peppers and/or guacamole.
9. Pour dressing mixture over all and toss (or leave as is in layers).
10. Add shredded cheese, green onion slices.
11. Top with sour cream.
12. Can add guacamole if desired.
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