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Taco Salad


1-1/2 pounds ground beef
¼ teaspoon Sea Salt
½ teaspoon of Black pepper
¼ teaspoon Cayanne Pepper
1 medium head iceberg lettuce
1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups (6 ounces) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
4 tablespoons of La Sriracha Macha
1/3 cup sugar



Categories: Recipies


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