Sour Cream

Taco Salad

June 26, 2017
INGREDIENTS

Meat Mixture:

  • 1 pound hamburger
  • 1 package Lipton onion soup mix
  • 1/2 cup water
  • 1 (15 oz.) can stewed tomatoes (blended in blender)
  • 1 cup Ortega mild taco sauce

Base:

  • Lettuce, torn up
  • Colby cheese, grated
  • Restaurant-style tostada chips

Topping:

  • 1 cup Ortega mild taco sauce
  • Cass-Clay sour cream
  • olives, tomato pieces
INSTRUCTIONS
  1. Brown hamburger; add soup mix and 1/2 cup water. Cook until liquid is gone.
  2. Add blended stewed tomatoes and 1 cup taco sauce.
  3. Simmer 1/2 hour (add more water if needed).
  4. Tear up lettuce on plate. Break up tostadas; lay on top of lettuce. Top with cheese. Add meat sauce on top of cheese.
  5. Top with your choice: more cheese, taco sauce, tomatoes, olives and/or sour cream. (Test note: In testing, we purchased the 16-ounce bottle of Ortega sauce so we’d have enough to put on top of finished salad. An excellent and easy-to-prepare salad. If watching your salt intake, you may wish to cut down on the amount of onion soup mix you use.)

** Brenda Mahon, Bismarck (Capital Electric Co-op)