Mexican Taco Salad

Audrey Takaki Shigeoka, Class of 1965

• 1 head lettuce, shredded to bite-size pieces
• 1 small round onion, minced
• 4 tomatoes, cut into bite-size pieces
• 1 can pitted olives, sliced
• 1 lb ground beef
• 1 can kidney beans, drained
• Salt & pepper
• Wishbone Italian dressing
• 8-oz cheddar cheese, shredded
• 1 pkg Doritos, taco flavored

Toss and refrigerate lettuce, onion, tomato, olives. Fry beef, beans; season with salt and pepper. Cool. Before serving, toss the greens and dressing; top with cheese and Doritos, and lastly the hamburger, beans.

Yield: 4 servings

NOTE: Can also be a main dish because it incorporates vegetables and meat together. Good for a hot summer meal!