Brocco Taco Salad

Servings

8

Ingredients

• 3 cups coleslaw
• 8 ounces red kidney beans, drained
• 1 cup cheddar cheese, shredded
• 1 large tomato, diced
• 2 ounces black olives, drained and sliced
• 1/4 cup red onion, finely chopped
• 1/2 cup thousand island salad dressing
• 1/4 cup salsa
• 1 pound minced beef or ground turkey (optional)
• 1 (10.5 ounce) bag corn chips or tortilla chips
• salt and pepper, to taste

Instructions

1. In a large skillet over medium-high heat, cook minced beef and onions, stirring to break up the chunks of meat, until nicely browned on the outside and no trace of pink remains, 8-10 minutes. Let cool.
2. In a large bowl, combine coleslaw, kidney beans, cheddar cheese, tomato and olives tossing to mix well. Add salsa, tossing again to coat. (Salad can be made up to this point 24 hours in advance, cover, and refrigerate.) Add meat and onions; toss well. Add salad dressing and chips; toss well to mix.