Taco Salad

Originally in the 1991 cookbook


1 medium onion, chopped
4 tomatoes
1 head lettuce
8 ounces cheddar cheese, grated
1 avocado, chopped
15 ounce can kidney beans, drained
15 ounce can garbanzo beans, drained
1 pound hamburger, cooked, drained and cooled
6 ounces tortilla chips
– sliced olives


  1. Toss the salad ingredients together
  2. Before serving, add taco chips.
  3. Mix the dressing ingredients together and either add to salad or serve on the side.

8 ounce french dressing
7 ounce can taco sauce
1/3 cup fresh lemon juice
1/2 tsp tabasco sauce
1/2½ tsp pepper
1/2 tsp oregano
1 tsp salt

Combine all ingredients and serve separately in a bowl next to salad.

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