Taco Salad

This is seriously THE BEST taco salad I have ever eaten. Secret is in the dressing. I got the recipe from the owner of a scrapbook store in Chico and she said she's given it out so many times she can't count. It's sooooo dang good. I usually make a double batch because I like to have lots of leftovers.

Taco Salad

1 lb ground beef
1 can kidney beans, rinsed and drained
1 onion, chopped
1 clove garlic, minced
1/4 c taco seasoning

Fry beef in skillet and drain off fat. Add onion and kidney beans and cook several minutes.
Add taco seasoning and water according to package directions. You don't want the mixture to be too wet, but enough water to have mostly evaporated off after a few minutes.

dressing:
1/2 c sugar
1 t salt
1/3 c ketchup
1/4 c apple cider vinegar
1/2 c vegetable oil
1 t paprika
1 T dried onion bits (found in spice aisle)

Mix dressing all together and serve over bed of bibb lettuce, torn, topped with meat mixture. I like to garnish my salad with avocado slices, grape tomatoes, and a MUST, Tostitos Hint of Lime tortilla chips.