Taco Salad

• 1-1/2 pound Ground Chuck
• 1/2 cups Chopped Onion
• 1 Tablespoon Minced, Roasted Garlic
• 1 Tablespoon Worcestershire Sauce
• 2 cans (14.5 Oz. Can) Diced Tomatoes With Green Pepper And Onion
• 2 cans (15 Oz. Can) Light Red Kidney Beans
• 1/2 teaspoons Chiptole Chili Powder
• 2 Tablespoons Chili Powder
• 1 Tablespoon Dried Thyme
• 4 Tablespoons Light Brown Sugar
• 1 teaspoon Montreal Steak Seasoning
• 1 teaspoon Cumin
• 1 whole Bay Leaf
• 2 cubes Beef Bouillon, Crushed
• 1 cup Water
• 2 teaspoons Unsweetened Baking Cocoa
• 1 head Lettuce Chopped
• 2 whole Large Tomatoes, Chopped
• 2 cups Taco Or Nacho Cheese Flavored Tortilla Chips
• 3 cups Sharp Cheddar Cheese, Shredded
• 16 ounces, weight Sour Cream,1/8- 1/4 Cup Per Salad

1. In a large skillet brown ground beef with onion, garlic and Worcestershire sauce. Drain.
2. Add canned tomatoes, kidney beans, chiptole chili powder, chili powder, thyme, brown sugar, Montreal steak seasoning, cumin, bay leaf, bouillon and water. Cover, cook and stir occasionally over medium heat until thickened, about 15 minutes.
3. Stir in the baking cocoa and let simmer 15 minutes, stirring occasionally.
4. On a dinner plate layer in this order: lettuce, chopped tomato, tortilla chips (slightly crushed), chili, cheese, sour cream.
5. Leftovers may be frozen up to 3 weeks. I use my leftovers on a large baked potato topped with shredded cheese and sour cream.

ground chuck, onion, garlic, worcestershire sauce, tomatoes, beans, chiptole chili powder, chili powder, thyme, light brown sugar, cumin, bay leaf, water, baking cocoa, head lettuce, tomatoes, taco, cheddar cheese, salad

Taken from tastykitchen.com/recipes/salads/taco-salad-3/ (may not work)