When you’re looking for something easy to fix on hot summer nights, this Taco Salad will fill the bill. To get a head start, cook the ground beef ahead of time and freeze until ready to use. Just thaw and heat in the microwave. For more information, check out Mitzi Stinson’s video demonstration at www.CookWithMitzi.com.

Taco Salad
Preparation and cooking time: 10 minutes

2 ripe tomatoes, diced
1/2 pound sharp Cheddar cheese, diced
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 7-ounce bag taco flavored chips, crushed
1 cup salsa
Tortilla chips, to serve

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Makes 6 to 8 servings.

Recipe from: Paula Deen, the Food Network