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D E T A I L S

History of ancient Rome OpenCourseWare from the University of Notre Dame web.archive.org

Taco Salad with Catalina Dressing Ingredients 1 pound 85% to 90% lean ground beef 2 tablespoons homemade taco seasoning mix cup water 15 ounce can chili beans in sauce, like Bushs Chili Beans in Mild Sauce (see notes below) 3 cups iceberg lettuce, well chopped (about a head) 3 cups romaine lettuce, well chopped (about a head) 16 ounce can kidney beans, lightly rinsed and well drained 1 large tomato (hothouse), chopped 4 green onions, chopped 2.25 ounce can sliced black olives, drained 1 cups shredded cheddar and Monterey Jack cheese (or pepper Jack), plus additional for topping 1 large avocado, chopped cup Kraft Catalina Salad Dressing Optional Toppings crushed tortilla chips sour cream Instructions Coat a large skillet with nonstick cooking spray and place it over MEDIUM heat

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(I want them all!) Growing up, we cooked our stuffing inside the turkey