Taco Salads

• 34 cup thousand island dressing
• 1 lb ground beef
• 23 cup water
• 1 tablespoon chili powder
• 12 teaspoon salt
• 14 teaspoon garlic powder
• 14 teaspoon ground red pepper (cayenne)
• 1 (15 ounce) can kidney beans, drained
• 1 head lettuce, torn into bite-size pieces (10 c.)
• 1 cup shredded cheddar cheese (4 oz.)
• 23 cup sliced ripe olives
• 2 medium tomatoes, coarsely chopped (1 1/2 c.)
• 1 medium avocado, thinly sliced
• 12 cup sour cream (approximately)
• 1 medium onion, chopped (1/2 cup)

1. Prepare Thousand Island dressing if you are making it from scratch.
2. Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown; drain.
3. Stir in water, chili powder, salt, garlic powder, red pepper, and beans.
4. Heat to boiling; reduce heat.
5. Simmer uncovered 15 minutes, stirring occasionally.
6. Cool 10 minutes.
7. Mix lettuce, cheese, olives, tomatoes, and onion in a large bowl.
8. Toss with Thousand Island dressing.
9. Add beef mixture and toss.
10. Divide on serving plates.
11. Garnish with avocado and a dollop of sour cream.
12. Serve immediately.
13. Cover and refrigerate any remaining salad.

ground beef, water, chili powder, salt, garlic, ground red pepper, kidney beans, head lettuce, cheddar cheese, olives, tomatoes, avocado, sour cream, onion

Taken from www.food.com/recipe/taco-salads-64816 (may not work)