Recipe: Iceberg Lettuce Taco Salad with Sour Cream Dressing (using ground beef, 1980's)

ICEBERG LETTUCE TACO SALAD

1 head iceberg lettuce
1 pound lean ground beef
Vegetable oil
1/2 cup chopped onion (1 small onion)
1 (8 ounce) can tomato sauce
1 tablespoon chill powder
3/4 teaspoon cumin powder
1/2 teaspoon salt
2 medium tomatoes, cut into wedges
1 small green pepper, cut into rings
1/2 cup pitted ripe olives
16 tortilla chips
1 small red onion, thinly sliced into rings
1 cup shredded Cheddar cheese
1 small avocado, cubed
Sour Cream Dressing (recipe follows)

Core, rinse and thoroughly drain lettuce; refrigerate in disposable plastic bag or plastic crisper.

Shortly before serving:
ear into bite-sized pieces enough lettuce to equal 2 quarts; set aside.

Crumble ground beef into hot, lightly oiled large skillet. Add onion and saut over high heat for 7 minutes or until beef is browned and the juices have evaporated. Stir in tomato sauce, chili powder, cumin and salt. Continue cooking over high heat for 2 minutes, stirring often.

To arrange salads, place about 2 cups lettuce each on 4 salad plates. Spoon beef mixture onto lettuce. Top with tomato wedges, green pepper, ripe olives, tortilla chips, onion, cheese and avocado. Serve with Sour Cream Dressing.

SOUR CREAM DRESSING
Makes 1 1/2 cups

Combine:
1 cup dairy sour cream
1/2 cup buttermilk
1 1/2 teaspoons oregano
1 teaspoon salt
1/8 teaspoon pepper.

Makes 4 servings
Source: California Iceberg Lettuce Commission ad, 1980's