Beef Taco Salad

BEEF TACO SALAD

1 lb. ground beef
2 Tbsp. chili powder
1 can (10 3/4 oz.) condensed tomato soup
8 cups mixed salad greens torn into bite-sized pieces
2 cups tortilla chips
Chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives

Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the soup in the skillet and cook until the mixture is hot and bubbling. Place the greens and chips onto a platter. Spoon the beef mixture over the chips. Top with the tomato, onions, cheese and olives. Makes 4 servings.

*Campbell's Kitchen