This recipe makes a lot and is a complete meal This is a family recipe and we love to make it in the summer The dressing tastes best when refrigerated overnight
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent
about 5 minutes. Reduce heat to medium-low
and continue cooking and stirring until the onion is very tender and dark brown
15 to 20 minutes more.
Cook and stir ground beef into onion until the beef is crumbly
evenly browned
and no longer pink
about 10 minutes. Drain and discard any excess grease. Stir in chili powder
oregano
and cumin until incorporated
1 minute. Remove from heat. Stir in olives
kidney beans
garbanzo beans
pinto beans
and black beans; cool.
Mix together mayonnaise
taco sauce
and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes
Cheddar cheese
bean mixture
tortilla chips
and dressing to serve.
Chef's Note:
After making the hamburger/bean mix
we divide this into freezer bags (about 2 to 3 cups per bag) and freeze it. When we're ready to use it
we make fresh dressing
thaw the bean mix and make the fresh salad. You can also add avocados to the top of the salad if you'd like.
