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Taco Salad

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  • Thursday, May 23 2013 12:23 PM EDT2013-05-23 16:23:03 GMT
    by: Gaye Sandoz from Tony Chachere's Ingredients: Cooking spray 8 large eggs 2 cups milk 3 green onions, chopped 2 teaspoons Tony Chachere's Bold Creole Seasoning 3/4 pound Canadian bacon, cut into
    by: Gaye Sandoz from Tony Chachere's Ingredients: Cooking spray 8 large eggs 2 cups milk 3 green onions, chopped 2 teaspoons Tony Chachere's Bold Creole Seasoning 3/4 pound Canadian bacon, cut into
  • Thursday, May 23 2013 8:16 AM EDT2013-05-23 12:16:40 GMT
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  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing

Recipe from Nedra Olenick of Wichita, Kan.

Total Time: 2 hours

1 15oz can Ranch Style Beans, drained
1 lb cooked, minced, hamburger
1 head shredded lettuce
8 oz shredded cheddar cheese
1 or 2 chopped tomatoes
1 chopped onion
8 oz Otts Dressing (regular or lite)
1 bag of Fritos (small bite size ones)

1.  Soak drained beans in Otts Dressing in the refrigerator at least 2 hours or overnight (best).

2.  Mix in hamburger and onion. Put in bottom of large bowl then layer in tomatoes, cheese, lettuce.

3.  When serving top with fritos as desired.

Yield: 8 servings
Comments: Family favorite that can be adjusted just by easily adding extra ingredients.

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