Taco Salad

This is one of our weekend staples.

Servings: 4

1 pound ground beef, lean
1 8 ounce cans tomatoes, cut up
1/4 cup chopped onion
2 teaspoons chili powder, to taste
1/2 teaspoon cumin, to taste
1/2 teaspoon oregano, to taste
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 head iceberg lettuce
2 tomatoes, cut in wedges
1/4 cup shredded Cheddar cheese (1 ounce)
2 cups refried beans

In heavy 9-inch skillet, brown ground beef over moderate heat. Drain. Stir in un-drained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper.

Meanwhile, line four individual salad bowls with large lettuce leaves; tear remaining lettuce into bite-size pieces. Divide among four salad bowls.

Spoon about 1/2 cup beef mixture onto lettuce bed in each salad bowl. Arrange tomato wedges atop salad; sprinkle with cheese and crushed corn chips, if desired.


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