Layered Taco Salad

I made this taco salad last night for Life Group.  It was sooo soooo good!  I used venison instead of beef because I already had the taco meat made up.  I left the hot sauce out because my taco seasoning is pretty hot already.  I found it at

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1 lb. ground beef
3/4 c. water
1 pkg. taco seasoning
1 1/2 qt. bite-size salad greens
1 (12 oz.) can drained, whole kernel corn
1 (16 oz.) can drained, kidney beans
1 c. taco or picante sauce
3 sliced green onions
3/4 c. shredded Monterey Jack cheese
1 c. sour cream
1/2 c. mayonnaise
1 tsp. chili powder
2 tsp. cayenne pepper sauce
3/4 c. shredded Cheddar cheese
1 med. tomatoes, chopped
1 avocado, peeled and sliced (optional)
Tortilla chips
Prepare meat and taco seasoning according to package instructions. Chill. In a large salad bowl, layer salad greens, corn, kidney beans, taco sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.Combine sour cream, mayonnaise, chili powder and hot sauce. Pour over salad. Sprinkle with Cheddar cheese. Cover and refrigerate until serving time. Garnish with tomatoes and avocado. Arrange tortilla chips around edge of salad and serve. Yield 4 to 6 servings.


Enjoy.  I have a lentil loaf in the oven right now. 

And that’s what cookin’ Over the Electric Flame!


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