Summer Taco Salad

A great use for your garden Vegetables Submitted by Summer Taco Salad
A great use for your garden Vegetables Submitted by Summer Taco Salad
A great and healthy way to use the bounty of your garden. You can always add or subtract vegetables to your liking.

Yields

about 10

Ingredients

1 pound Ground Beef or Turkey (or about 1 pound Rotisserie chicken) 2 teaspoons Chili Powder 1 teaspoon Ground Cumin 1 Large Head of Lettuce, chopped 1½ cups chopped Tomatoes or halved cherry tomatoes 1 Large Red Onion, chopped 1 large Red or Yellow Bell Pepper, Chopped 2 Poblano or Cubanelle Peppers, chopped 2 Zucchini or Yellow Squash, chopped 2 Cucumbers, seeded and chopped 1 can Black Beans, drained and rinsed 8 0z Package Shredded Sharp Cheddar or Jack Cheese 1½ Cups Low-fat Thousand Island dressing 1½ Cups Salsa (Mild, Medium or Hot) Tortilla Chips

Nutritional information

No nutrition information available

Instructions

Brown the Beef or Turkey, drain and sprinkle with Chili Powder and Cumin.(or just shred the Rotisserie Chicken into bite size pieces) Let cool and chill. Combine all of the chopped vegetables with the chilled beef or turkey and the cheese. Dress with the Thousand Island Dressing and the Salsa. Combine well and chill for a few hours for best taste. Crumble a few hand fulls of Tortilla chips and sprinkle over salad just before serving. Serve with whole chips on the side.