| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Main dish, Salads, Tex-mex |
6 |
Servings |
INGREDIENTS
|
|
-LISA HLAVATY (FDGN81A) |
| 3 |
c |
San giorgio elbow macaroni uncooked |
| 1 |
lb |
Lean ground beef |
| 1 |
c |
Chunky picante salsa |
| 1 |
c |
Taco sauce |
| 1/2 |
|
Head iceberg lettuce; shredded |
| 1 1/2 |
c |
Cheddar cheese; shredded |
|
|
Tortilla chips |
|
|
Dairy sour cream; (optional) |
INSTRUCTIONS
Cook pasta according to package directions; drain. Meanwhile, in medium
saucepan, brown meat; drain. Stir in salsa and taco sauce; blend well.
Simmer 5 minutes. Divide lettuce evenly among 6 plates; layer about 1 cup
hot pasta and 1/2 cup meat mixture over each serving. Sprinkle with cheddar
cheese; garnish with chips. Top with additional taco sauce; dollop with
sour cream, if desired. Serve immied.
Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B;
GEnie, E.RADIS
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 25, 98
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