Sharon Kimble's Taco Salad and Onion Cheese Cornbread

Sharon Kimble was a great cook. She was a friend of ours from Arcadia, California. She would bring these two dishes together to potlucks and they never lasted long. The taco salad has a great dressing. You can add or delete salad ingredients to suite your taste. But use the dressing as is. The cornbread is almost a meal in itself. We love it with salad or with chili and soup. You can use 1/2 the melted butter and light sour cream to cut the calories on the cornbread. If a whole onion is too much for your taste, then just use half of an onion.

Sharon's Taco Salad

1/2 to 1 head iceberg lettuce, shredded
2 cups kidney beans, drained and rinsed
2 med. tomatoes, chopped and drained
1 Tbsp. chopped green chilies(can use jalapenos or serano peppers if you like it hot. If not, use bell pepper or banana peppers)
1/2 c. ripe olives, sliced
3/4 c. cheddar cheese, shredded
1 c. crushed corn chips(add more if you like)
1/2 c. whole ripe olives (garnish)

Dressing:
1 large avacado, mashed
1/2 c. sour cream (light)
2 Tbsp. Italian dressing
1 tsp. minced onion
3/4 tsp. chili powder
1/4 tsp.salt and dash black pepper

1. Combine first five salad ingredients, mix well and chill.
2. Just before serving, mix dressing ingredients and then toss lightly with the salad.
3. Top salad with grated cheese, crushed chips and whole olives.

Serves 4-6. Serve with onion cheese cornbread below.

Onion Cheese Cornbread

2 Jiffy Corn Muffin Mixes
2 eggs
4 Tbsp. milk
1 12 oz can creamed corn
1 onion, chopped
5 Tbsp. melted butter
1 c. sour cream (light)
2 c. cheddar cheese, shredded

1. Mix muffin mixes, corn, eggs and milk together.
2. Pour into a 9 x 13in. greased or Pam spreaded pan.
3. Pour melted butter on top.
4. Dot sour cream around top of corn bread.
4. Sprinkle chopped onion over top.
5. Sprinkle grated cheese over onion.
6. Bake at 425 degrees for 35-40 min.