1 ½ lb. lean ground beef

½ onion, diced

¼ cup taco seasoning

8 oz tomato sauce

15 oz pinto beans, drained

1 tbsp chili powder

2 tbsp water

½ tsp salt

For The Salad

6 cups lettuce, chopped

4 cups corn chips

2 large Roma tomatoes, diced (or grape tomatoes, halved)

1 cup shredded cheddar cheese

1 cup guacamole

6 tbsp sour cream

restaurant style salsa

To prepare the meat mixture, brown the ground beef and onion in a large skillet over medium heat, breaking up the ground beef as it cooks. Drain any excess fat and return the skillet to the stove top over medium heat.

Add in the taco seasoning, tomato sauce, drained pinto beans, chili powder, water, and salt. Stir the mixture and bring to a small simmer to allow flavors to blend.

Meanwhile, prepare your salad ingredients. Serve taco meat mixture over salad and corn chips, with any of the desired toppings you like.

Notes

The taco meat mixture is great for freezing at a later date. Let cool completely before freezing. Can be stored in the freezer for up to 4 months. Defrost overnight in the refrigerator.