Taco Salads

Description
This is from Betty Crocker's New Cookbook. Although I am exercising "portion control" by listing the original recommended servings, I have to confess that the four of us finished the entire recipe last time. I am being generous on prep/cook time. If you are somewhat skilled, it should take you less time than that. 6-30-04 Recipe ingredients updated to include onion.



Ingredients

 * 3/4 cup thousand island dressing
 * 1 lb ground beef
 * 2/3 cup water
 * 1 tablespoon chili powder
 * 1/2 teaspoon salt
 * 1/4 teaspoon garlic powder
 * 1/4 teaspoon ground red pepper (cayenne)
 * 1 (15 ounces) can kidney beans, drained
 * 1 head lettuce, torn into bite-size pieces (10 c.)
 * 1 cup shredded cheddar cheese (4 oz.)
 * 2/3 cup sliced ripe olives
 * 2 medium tomatoes, coarsely chopped (1 1/2 c.)
 * 1 medium avocado, thinly sliced
 * 1/2 cup sour cream (approximately)
 * 1 medium onion, chopped (1/2 cup)

Directions

 * Prepare Thousand Island dressing if you are making it from scratch.
 * Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown; drain.
 * Stir in water, chili powder, salt, garlic powder, red pepper, and beans.
 * Heat to boiling; reduce heat.
 * Simmer uncovered 15 minutes, stirring occasionally.
 * Cool 10 minutes.
 * Mix lettuce, cheese, olives, tomatoes, and onion in a large bowl.
 * Toss with Thousand Island dressing.
 * Add beef mixture and toss.
 * Divide on serving plates.
 * Garnish with avocado and a dollop of sour cream.
 * Serve immediately.
 * Cover and refrigerate any remaining salad.