Foresthill Friendship Club’s cookbook from 2004 “Cooking with Friendship” has a recipe for Taco Salad that is perfect for this time of year as weather warms up. It is easy and tasty.  

Taco Salad

 1 medium onion, chopped                          1 head lettuce, shredded

 1 lb. ground chuck                        1 avocado, peeled and sliced

 1 (15 oz) can of kidney beans, drained      1 cup shredded Cheddar cheese

 2 tomatoes, 1 chopped, 1 in wedges          1 (6 oz) bag Tortilla chips, broken

 1 cup Thousand Island Dressing       Hot Pepper Sauce to taste

    In large bowl, combine chopped tomato, shredded lettuce, half of the avocado, shredded cheese and tortilla chips.  Set aside.  Brown ground chuck with onions and drain.  Add kidney beans, dash of salt and heat through.  Add to bowl of lettuce mixture, mix gently.  Add dressing and hot sauce.  Garnish with tomato wedges, avocado slices and tortilla chips.  Serve immediately.

Recipe by

Cleone Fournie

Submitted by

Margaret Venturini

Foresthill Friends Club

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