Crunchy Layered Taco Salad

1 lb. ground beef
6 c. shredded lettuce
2 (15-19 oz.) cans black or pinto beans, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
2 c. (4 oz.) Original or Cheddar French fried onions
1 (1 1/4 oz.) pkg. taco seasoning mix
1 1/2 c. shredded Cheddar or Monterey Jack cheese

Cook beef in large nonstick skillet until browned, about five minutes. Stir in beans, tomatoes, one cup onions and seasoning mix. Simmer five minutes until slightly thickened and flavors are blended, stirring often. Layer beef mixture over lettuce on platter. Top with cheese and remaining onions. Serve warm or at room temperature.

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