Chef Salad

Finally.......it has been what seems like years since I posted a recipe! We were heading out to the beach the other day so I decided to make this chef salad I had a recipe for. I added a few items that were not on the recipe and also doubled the recipe since there were eight of us. It fed all of us and was really really good! What you need:-Lettuce

-Cooked Ham ( I bought the deli ham and diced it up)

-1 Cup Cheddar cheese

-2 Boiled Eggs

-2 Tomatoes

-1 Green or red pepper

-1 Cup of crutons

-Dressing of you choice

Items I added:

-1 Avacado

-Bacon Bits

In a large bowl combine all ingredients and enjoy!

Taco Salad......Toastada

I was going to make Taco Salads for dinner but I could not get my tortillas to shape like bowls so I just made toastadas instead.They were Yummy to my Tummy!
Ingredients:Flour tortillas 1 lb Ground Beef 3 Cloves Garlic 1-15oz Can Dark Red Kidney Beans, rinsed and drained 1- 8oz Jar Taco Sauce 3/4 C. Frozen Whole Kernel Corn, thawed 6 C. Shredded Lettuce 2 Med. Tomatoes Chopped 1 Lrg. Sweet Pepper Chopped 1/2 C. Thinly Sliced Green Onions 1 Med Avacado Pitted, Peeled, and Chopped 3/4 C. Shredded Cheddar Cheese Sour Cream

Lightly brush 1 side of flour tortillas with a small amount of water or coat with nonstick cooking spray. Coat small oven safe bowls with nonstick cooking spray. Press tortillas, coated sides up, into prepared bowls. Place ball of foil in each tortilla cup. Bake at 350 for 15 to 20 minutes or until light brown. Remove the foil and let tortillas cool. Remove cups from bowls. Set Aside.

In a saucepan, cook ground beef and garlic. Drain off fat. Stir in kidney beans, taco sauce, and corn. Bring to a boil, reduce heat. Simmer, covered, for 10 minutes. Meanwhile, in a large bowl combine lettuce, tomatoes, sweet pepper, and green onions.To serve, divide lettuce mixture among the tortilla cups. Top each with some meat and avocado. Sprinkle with cheese. Serve with sour cream.