TACO SALAD 
1 head of lettuce, broken up
1 sm. onion, chopped
2 med. tomatoes, chopped
1 sm. bag Fritos, crushed
1 can Mexi-beans (or kidney beans)
8 oz. pkg. shredded cheese (cheddar)
Creamy Italian dressing

If served to a large group, salad can be layered in a large salad bowl and dressing poured on top. If served individually, items can be served separately and dressing left off. Beans should be heated and left to cool until ready to use. Also, amount can be changed for number of people to be served.

 

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