Make-Your-Own Taco Salad

 

2

pounds lean ground beef

1

large onion, chopped (1 cup)

2

envelopes (1 1/4 ounces each) taco seasoning mix

2

cans (15 1/2 ounces each) pinto beans, drained

2

cans (15 ounces each) tomato sauce

1/4

teaspoon pepper, if desired

12

cups shredded lettuce

4

cups corn chips

4

medium tomatoes, chopped (3 cups)

2

medium avocados, pitted, peeled and chopped

3

cups shredded American or Cheddar cheese (12 ounces)

1 1/2

cups salsa

• 1 Cook beef and onion in 12-inch skillet over medium-high heat about 8 minutes, stirring frequently, until beef is brown; drain.
• 2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix beef mixture, taco seasoning mix, beans, tomato sauce and pepper in cooker.
• 3 Cover and cook on low heat setting 6 to 8 hours.
• 4 To serve, place lettuce and corn chips on individual plates. Top each with beef mixture, tomatoes, avocados, cheese and salsa. Beef mixture will hold on low heat setting up to 4 hours.