A fast and easy classic taco salad made with ground beef, beans and tomatoes.

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.

Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Rick Bayless 13.5-in. Enameled Mexican Kitchen Covered Skillet, Salsa Red

This 12" Skillet with matching cast iron lid features pouring spouts and a large helper handle to make all your cooking easier. It also has a porcelain enamel interior for great non-stick performance. Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America, and now he is launching the Mexican Kitchen.

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Mexican Beef and Pork

Mexican Beverages

Mexican Chicken and Fish

Mexican Desserts

Mexican Enchiladas and Tamales

Mexican Pastries

Mexican Quickies

Mexican Salads

Mexican Salsas and Moles

Mexican Seasoning

Mexican Side Dishes

Mexican Soups

Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low and stir constantly until it turns into caramel, about 1 hour.

Mix ingredients in a large pitcher and chill. Serve in a wine glass and garnish with fruit (pineapple, orange or lime slices).

Rinse and drain jalapeno peppers. Slit lengthwise on one side and remove the seeds.

Wikipedia Article on Salsa

Wikipedia Article on Tamales