mex. amer. taco salad

Ingredients

• 1 package doritos nacho cheese chips.
• 1 1/2 pounds ground round,
• 16 ounces sour cream
• 3/4 cup fresh diced tomatoes.
• - additionally: 2-4 diced fresh tomatoes, save.
• 3/4 cup diced onions, salt and pepper.
• - 2-4 diced avocados,
• 1 can small of sliced black olives,
• 1 medium jar of la victoria salsa- jalapeno
• 1 medium bottle of italian dressing
• 1 package of shredded jack cheese,
• 1 package shredded chedder cheese
• 1/2 cup cold water,
• MEAT MIXTURE
• - place the meat, 3/4 c of diced tomatoes diced onions, water, salt and pepper in a skillet and bring to a fast boil. lower heat to simmer and cover.
• - after meat has simmered approx 10-15 min uncover and smash meat with spoon to break up lumps, do this periodically approx every 8-10 mins till meat is tender. taste for salt and pepper to your liking.
• - keep covered till meat is very tender and remove from heat
• - meat should not be juicey or very dry, just nice and moist.
• DRESSING MIXTURE
• - blend well the following in a small bowl. the jar of la victoria salsa and the italian dressing.
• LAYERING:
• - in a large bowl start
• - first: place a layer of nacho cheese doritos.
• - second: a layer of meat mixture.
• - then chedder cheese, jack cheese, layer of diced tomatoes, diced avocados and sliced olives.