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Taco Salad
Nancy Hessleman, Edgerton

2-1/2 lbs. hamburger
Salt and pepper
2 pkgs. taco seasoning
Onion, to taste
Green pepper, to taste
4 oz. cream cheese, softened
1/2 lb. cheddar cheese, grated
Lettuce
Corn chips, nacho cheese or ranch flavored
Tomatoes, cut up, optional
Ripe black or green olives, cut up, optional

Brown the meat and lightly season with salt and pepper during browning; drain well and cool to room temperature. When cool, add taco seasoning (no water), onion, green pepper, cream cheese, and Cheddar cheese. Put in a serving bowl and, just before serving, add lettuce and chips (this will help keep them crisp). Also, if desired, add tomatoes and olives.
            Cook’s Note:  The meat mixture can be made the day ahead and stored in the fridge. Then just before serving add the lettuce and chips.

 

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