Taco Salad

Ingredients

• 2 lbs ground beef
• 2 (1 1/4 ounce) envelopes taco seasoning (we use hot and spicy)
• 1 medium onion, chopped
• shredded lettuce (use 1 head and shred or buy the bagged lettuce already shredded)
• 1 (8 ounce) jar salsa (we used Chi Chi's hot Fiesta)
• 1 bunch scallion, sliced (with the greens)
• 12 taco shells
• 3 cups shredded cheese (he likes cheddar and I like cheddar jack)
• 2-3 garlic cloves, minced
• 1 (4 ounce) jar sliced black olives
• salsa
• sour cream
• guacamole (posted seperately)

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Brown the ground beef with the garlic and onions, drain.

3. 3

   Follow instructions on the seasoning packets for the beef. Just before the liquid is all absorbed, toss in the jar of salsa and heat through.

4. 4

   Put taco shells into the preheated oven for about 6 minutes to warm them up and make them nice and crispy.

5. 5

   Assemble the salads - here is the order I do it: taco shells (broken into pieces), shredded lettuce, beef mixture, shredded cheese, black olives, scallions. I top with a spoon of salsa, a spoon of sour cream and a spoon of guacamole.