Mexican Garden Salad

• 1 pound ground beef
• 1 jar (16 ounces) thick and chunky salsa, divided
• 1/4 cup water
• 1 envelope taco seasoning
• 1-1/2 heads iceberg lettuce, torn
• 3 cups broccoli florets (about 1/2 pound)
• 1 small red onion, thinly sliced into rings
• 1 medium carrot, shredded
• 1 large tomato, chopped
• 1 can (4 ounces) chopped green chilies, drained
• 1/2 to 1 cup shredded cheddar cheese
• 1 cup sour cream
• Tortilla chips, optional

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.
2. In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired.

ground beef, chunky salsa, water, taco, broccoli florets, red onion, carrot, tomato, green chilies, cheddar cheese, sour cream, tortilla chips

Taken from www.tasteofhome.com/recipes/mexican-garden-salad/ (may not work)