South of the Border Salad

Olè! Close your eyes and take a bite of this colorful salad, and you'll think you're in a Mexican restaurant. To make it even more authentic, serve it in a crunchy tortilla bowl.

Serves: 4

Cooking Time: 15 min

Ingredients

• 1 pound ground beef
• 1 (1¼-ounce) envelope dry taco seasoning mix
• 1 small head iceberg lettuce, chopped
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 large tomato, diced
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 (2¼-ounce) can sliced black olives, drained
• 1/2 cup sour cream
• 3/4 cup salsa
• 4 tortilla bowls (optional, see Note)

Instructions

1. In a medium skillet, brown the ground beef with the taco seasoning mix over medium-high heat, stirring to break up the meat; drain and allow to cool slightly.
   
   
2. In each of the tortilla bowls, layer lettuce, beans, ground beef mixture, tomato, cheese, and olives. Dollop with the sour cream and salsa and serve.
   

Notes

Check out my easy recipe for Tortilla Bowls. ADD LINK TO TORTILLA BOWLS. If you'd rather serve this without making tortilla bowls, just layer the salad in individual bowls or a large glass serving bowl.