Taco Rice and Bean Salad
by Sam Moody
serves: 6
|
|
|
|
| |
Quick meal |
| Ingredients: |
| |
1 lb |
|
96% lean ground beef |
| |
1 can |
|
dark kidney beans, dreained |
| |
1 packet |
|
taco seasoning |
| |
1 bag |
|
chopped iceberg lettuce |
| |
1 large |
|
tomatoe, chopped |
| |
1 cup |
|
shredded Mexican cheese mix |
| |
8 oz |
|
sour cream |
| |
|
|
Tostito scoops |
| |
3 cup |
|
cooked rice |
| Directions: |
| |
Cook and drain ground beef. Add to kidney beans, taco seasoning and seasoning packet water requirements to ground beef. Cook as directed on seasoning packet. Each person assembles their own salad by topping lettuce with tomatoes, cheese, sourcream, rice, and hot mead mixture. Eat with chips or crush scoops over top.
|
|
