TACO SALAD

TACO SALAD For the base you’ll need: 1-2 heads romaine lettuce (chopped in bite sized pieces so people don’t have lettuce all over their faces) lean ground beef onion, diced (optional) green pepper, diced (optional) taco mix – something like Old El Paso Taco Seasoning Mix And for toppings: 1 or 2 tomatoes, diced 1 or 2 avocados, diced 1-2 cups cheddar cheese, shredded small bunch green onions, chopped tortilla/nacho chips - break ‘em up into smaller pieces sour cream So, wash and chop up your lettuce. Chop your lettuce into manageable, bite-sized pieces. Once the lettuce has been properly managed, prepare your toppings and shred the cheese so you’re all ready to go. The quantities depend on the number of people you intend to serve. Brown your beef in a skillet along with the onion and green pepper. Once the beef is browned, add the taco seasoning to the skillet , following the cooking instructions on the packet. With most brands you just add some water and the seasoning mix, bring to a boil, and then simmer for about 10 minutes. Once the beef mixture is ready, it is time to assemble. It’s all about the layering. Start with the lettuce. Then put some slightly crushed tortilla chips on top. Bite sized. Then place some of the taco beef mixture on top. Layer on the avocado, tomato, green onion and shredded cheddar cheese. Top with some sour cream (optional).