Friday, April 12, 2019

Mexican Taco Salad

1 head of lettuce
2 large tomatoes
1 large avocado
shredded cheese
1 pound cooked ground beef
rope olives
green onions
1 can of dark kidney beans
A few crumbled chips

Toss the above together with french dressing. Season with salt and pepper and chili powder to taste.

Recipe from Carmen Fisher

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