Taco Salad

1-15 1/2 ounce can undrained kidney or pinto beans
1/2 pound ground beef
1 cup water or 1 1/4 cups (if not using dressing or sour cream)
1 1/2 tablespoon taco seasoning
Tortilla Chips
Lettuce
Tomatoes
Grated Cheese
Ranch Style Dressing or sour cream; optional (See note under water.)

Brown ground beef. Drain excess fat. Cut up lettuce and dice the tomatoes. In a
medium size saucepan, warm up the kidney or pinto beans. Add water, taco seasoning,
and meat to the beans and mix. Let simmer until most of the water has disappeared
(if not using salad dressing or sour cream, let it simmer until warm). Serve with lettuce
and tomatoes. Serve with lettuce, tomatoes, cheese, Ranch Style Dressing or sour cream.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html