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Taco Salad (serves a herd)

Seasoned Hamburger
1.5 lbs. ground beef
1 TBS dried chopped onion
1 TBS chili powder
2 TBS water
1/4 tsp. cumin powder
1 tsp. garlic powder
Salt & pepper to taste

Combine all ingredients and fry until not dry or wet. Do not increase
cumin. It is the important ingredient, but it can overwhelm the
dish. This also makes some great taco filler.

2 tomatoes (save a few slices for garnish)
2 green onions (use all)
Small can of kidney beans
Small can of chopped olives
1.5 cups Catalina dressing
9 oz. Package of tortilla strips, not chips
9 oz. of Longhorn cheese
1/2 head of iceberg lettuce or 1 bag of mixed salad
1 avocado (garnish)

Add diced tomatoes, chopped green onions, drained beans, drained
olives, 1/2 the dressing, and 1/4 bag of strips to the cooled,
seasoned hamburger. Mix until the strips are broken into 2-inch
sections. Fold in shredded cheese and refrigerate up to overnight.
About 30 minutes before serving, combine lettuce, remaining strips,
remaining dressing and the hamburger mix. This allows the strips
to soften a bit. Garnish with avocado slices and tomato slices.
The critical ingredients are the strips. Do not substitute chips.
The salt from the strips and dressing are sufficient. Leftovers
taste great.

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