“My husband and son say this is the best taco salad they’ve ever had! I usually fix it on crazy days when there’s no time to cook.” Vivian Schuler - Cheboygan, Michigan
Category: Salad
Cuisine: not set
1 pound ground beef
1 package (9 ounces) iceberg lettuce blend
2 medium tomatoes chopped
1 cup sliced green onions
1 can (16 ounces) kidney beans rinsed and drained
2 cups (8 ounces) shredded Mexican cheese blend
8 cups corn chips coarsely crushed
1 cup green goddess salad dressing
1/2 cup sour cream
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