Recipe
Salad
Gluten-Free Taco Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Recipe Source:
www.csaceliacs.org.