Serves: 6
Total Calories: 297
Crumble and brown ground beef in skillet on medium high heat. Drain. Pat with paper towels to soak up excess fat. Sprinkle with garlic salt and pepper. Tear lettuce in pieces. Drain and rinse kidney and garbanzo beans. Add remaining ingredients, except tortilla chips, and mix well. Just before serving break tortilla chips into salad and toss. Serve with salsa or your favorite dressing.
This Taco Salad recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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