Taco Salad
Real Mom Prep Time: 20 minutes
total!
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2 tsp |
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10 mL |
vegetable oil |
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Heat in a large skillet. |
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1 |
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1 |
onion, chopped |
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Add to skillet. Cook till soft. |
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2 |
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2 |
cloves garlic, crushed |
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Add to skillet. Cook 1 minute. |
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1 lb |
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500 g |
lean ground beef |
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Add to skillet. |
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1 Tbsp |
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15 mL |
chili powder |
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Cook, breaking up meat |
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2 tsp |
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10 mL |
dried oregano |
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with a spoon, until meat |
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salt |
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is no longer pink. |
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pepper |
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Drain fat. |
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1 can |
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1 can |
kidney beans, drained and rinsed |
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Add to skillet. Stir to combine. |
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(19oz) |
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(540mL) |
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4 cups |
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1 L |
tortilla chips |
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Spread on dinner plates. |
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Divide meat mixture over chips. |
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1 cup |
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250 mL |
shredded lettuce |
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Scatter over top. |
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2 |
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2 |
tomatoes, chopped |
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1 cup |
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250 mL |
shredded Cheddar cheese |
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Top with sour cream or
yogurt. |
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