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Title: Taco Salad For A Large Crowd
Categories: Beef, Vegetables, Cheese, Chilies
Yield: 26 servings

1 1/2 lb Ground beef
2 oz (2 env) taco seasoning;
- divided
1 md Head iceberg lettuce
10 oz Bag nacho-flavored tortilla
- chips; coarsely crushed
2 pt Grape tomatoes; halved
32 oz (2 cans) kidney beans;
- rinsed, drained
6 3/4 oz (3 can) sliced ripe olives;
- drained
1 1/2 c Shredded Cheddar cheese
1 lg Sweet onion; chopped
8 oz (2 cans) chopped green
- chilies
1 1/2 c Thousand Island salad
- dressing
1 1/3 c Salsa
1/3 c Sugar

In a Dutch oven over medium heat, cook beef with 1
envelope plus 2 tablespoons taco seasoning until no
longer pink; drain.

In a very large serving bowl, combine the lettuce,
chips, tomatoes, beans, olives, cheese, onion, chiles
and beef mixture.

In a small bowl, combine the salad dressing, salsa,
sugar and remaining taco seasoning; pour over salad and
toss to coat.

Lisa Homer, Avon, New York

Makes: 26 servings (1-1/3 cups each)

RECIPE FROM: https://www.tasteofhome.com

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