Serves: 5
Total Calories: 482
Wash lettuce and spinach. Tear into bite-size pieces and spin dry in a salad spinner. Refrigerate while browning ground beef. Drain fat from ground beef and add taco seasoning, water, and drained kidney beans. Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally. Cool 10 minutes. In a large bowl, mix greens, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss. Combine salad dressing and salsa. Pour over salad and toss gently. Serve immediately.
This Potato Chip Taco Salad recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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