The first time I had ever eaten a taco salad was when I would visit my daughter at the University of North Texas and I fell in love with it.
It is a simple concoction of chips, ground beef, lettuce, beans, cheese, guacamole and sour cream.
I like the variety of textures along with the spices and if you like a little heat, just add some chopped jalapeno or serrano peppers.

Since I am trying to eat mostly vegetarian, I substituted the Morning Star Crumbles for the beef and it worked very well in this recipe.

1 lb. GROUND BEEF (I used 12 oz. Morning Star Crumbles)
1 small ONION, chopped
1 (16-ounce) can KIDNEY BEANS, drained
1 (14 3/4 ounce) can CREAMED CORN
1 (1 1/4 ounce) envelope TACO SEASONING MIX
1 (10 1/2 ounce) package CORN CHIPS
6 c. torn ICEBERG LETTUCE
2 c. (8 ounces) shredded CHEDDAR CHEESE
2 ROMA TOMATOES, chopped
3 SCALLIONS, thinly sliced
1 or 2 JALAPENO or SERRANO PEPPERS, finely diced
GUACAMOLE, to garnish
SOUR CREAM, to garnish


Brown the ground beef (or vegetarian substitute) and onion in a large skillet over medium heat stirring until beef crumbles.
Drain and return to skillet.
Stir in beans, corn and seasoning mix.

Layer corn chips, ground beef mixture, and torn lettuce evenly on individual salad plates.
Top with cheese, tomato, scallions and peppers.
Garnish with guacamole and sour cream.

Serves 8