Taco Salad

The Record’s “Recipe of the Week”:
Taco Salad by Martha V. Johnson

1 lb. ground beef
1/2 envelope (1/4 cup) dry onion soup mix
3/4 cup water
1 medium head of lettuce, torn into bite-size pieces (about 4 cups)
1 large tomato, cut in wedges
1 small onion, thinly sliced & separated in rings
1/4 cup chopped green pepper
1/2 cup sliced ripe olives
1 pkg. (4 oz.) shredded cheddar cheese
1 pkg. (6 oz.) corn chips

In a skillet, brown the ground beef. Sprinkle the dry onion soup mix over the meat. Stir in the water. Simmer, uncovered, 10 minutes.

In a salad bowl, combine the lettuce, tomato, onion, green pepper, olives, and cheese. Toss well. Spoon on the meat. Top with the corn chips. Makes 4-6 servings.