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Taco Salad Supreme


A taco salad should be two things: Fast to make and droolingly delicious. This salad is both! Technically, this would qualify as an entree. It is a complete meal.



  • 1 pound lean ground beef
  • 1 package taco seasoning
  • 1 cup water
  • 1 bag corn tortilla chips
  • 1 onion, diced
  • 1/2 head romaine lettuce, rinsed, dried and chopped
  • 4 tomatoes, diced
  • 1 can black beans, drained
  • 1 bunch green onions, sliced
  • 3 cups Cheddar cheese, shredded


  • Salsa, as much as desired
  • 1 cup sliced black olives
  • 1 (16 ounce) container sour cream
  • 1 avocado, chopped


  1. In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. Add taco seasoning and water. Cook until no longer soggy.
  2. Crumble tortilla chips onto each of four plates. Layer with the beef, onion, lettuce, tomatoes, black beans, green onions and cheese.
  3. Serve topping on the side.

Yield: 4 servings

From the kitchen of Linda Ann Jolly.


Maricopa, Arizona

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