Taco Salad

Vanessa McNeil Rocchio

Taco Salad
Serves 6. Recipe is from “What’s for Supper Six O’Clock Solutions: 30-Minute Meal Plans for Delicious Weeknight Meals” by Vanessa McNeil Rocchio, who says the dish takes about 25 minutes from start to finish.
11/2 lbs. lean ground beef
1 (16-oz.) jar medium salsa
1 (16-oz.) can kidney beans, drained and rinsed
2 tbls. taco seasoning mix
2 avocados
1/2 cup sour cream
2 tbls. fresh cilantro
Bite-size tortilla chips
3 cups shredded lettuce (about 1/2 head)
Toppings: chopped tomato, finely chopped red onion, shredded cheese

1. Brown ground beef in a large nonstick skillet over medium-high heat, stirring often, 5 to 8 minutes until meat crumbles and is no longer pink. Drain and return to skillet. Stir in salsa, beans and taco seasoning; bring to a boil. Reduce heat and simmer, stirring occasionally, 10 minutes.
2. Peel and mash avocados; stir in sour cream and cilantro.
3. Place desired amount of tortilla chips on a serving platter, and top with shredded lettuce and beef mixture. Serve with avocado mixture and desired toppings.