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Spicy Ranchero Taco Salad

serves 6-8

3/4 lb. ground beef browned (for vegetarian or lighter option, substitute 1 can black or kidney beans, drained and rinsed)
1 yellow onion, diced
1 package taco seasoning
1 head lettuce (iceberg or romaine), chopped small
1 - 2 packages Early California Olives
¼ cup lime juice
1 cup Italian dressing
2 tomatoes, diced
1 can sweet corn, drained or 1 bag frozen corn, thawed
1 c. shredded cheddar cheese
1 avocado, diced
½ cup sour cream (or nonfat plain yogurt)
tortilla chips

Brown hamburger with onion; drain and add taco seasoning. Toss lettuce in a bowl with olives, lime juice, tomatoes, corn, dressing (and beans if using). Layer lettuce mixture in a shallow dish, spoon beef mixture evenly over lettuce, and top with cheese and avocado. Garnish with sour cream dollops. Serve with chips.


Olives, a snack worth cheering about.

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