Gluten-Free Taco Salad
Servings and Ingredients
|1 ½ lbs. ground beef, browned and drained|
|1 (16 oz) can red kidney beans, drained and rinsed|
|1 head(s) lettuce, shredded|
|1 lbs. Cheddar cheese, grated|
|4 tomatoes, diced|
|1 (10 oz) pkg gluten-free corn chips, crushed|
|4 to 6 ounces Russian dressing|
- Mix together browned ground beef and kidney beans in a large bowl. Chill for 3 hours or overnight.
- Top with shredded lettuce, grated cheese and diced tomatoes.
- Add crushed corn chips and toss.
- Add Russian dressing. Toss and serve.