Mexican Taco Salad

©1991 "From Ellie's Kitchen to Yours"

1 lb lean ground beef, turkey or chicken
1¼ oz pkg (or less) taco seasoning mix
1 bunch scallions, chopped
1 head iceberg lettuce, shredded
3 tomatoes, diced
8 oz sharp Cheddar cheese, shredded
4 to 5 oz nacho chips, broken into small pieces
6 to 8 oz bottled salad dressing such as
...French, Catalina, or Catalina Nonfat

Brown beef, turkey or chicken, stirring to crumble; pour off excess fat. Add taco mix. Line a large salad bowl with lettuce, and top with beef, scallions and tomatoes. Sprinkle with cheese and crumbled nacho chips. Toss with enough dressing, to taste. If desired, serve with pita bread.

Hint: To reduce the fat of a traditional taco salad, use ground turkey or chicken, instead of beef, low fat cheese and low fat or nonfat salad dressing. This makes a wonderful lunch or supper, especially on a hot summer day. It makes a real hit with people of all ages!