| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Fixed | 20 | Servings | |
INGREDIENTS
| 10 | lb | Ground beef |
| 2 | tb | Cumin; ground |
| 3 | tb | Garlic salt |
| 1/4 | c | Onion flakes; dehydrated |
| 2 | tb | Chili powder |
| 2/3 | c | Durkee redhot cayenne pepper sauce |
| 2 | c | Refried beans; canned |
| 3 | tb | Durkee redhot cayenne pepper sauce |
| 1 | Taco salad shells | |
| 20 | c | Iceberg lettuce; shredded |
| 10 | c | Tomatoes; chopped |
| 5 | c | Black olives; sliced |
| 5 | c | Cheddar cheese; shredded |
| 5 | c | Monterey jack cheese; shredded |
| 5 | c | Guacamole |
| 2 1/2 | c | Sour cream |
| 2 | qt | Redhot salsa dressing |
INSTRUCTIONS
Brown ground beef in skillet and drain fat. Add cumin, garlic salt, onion flakes, chili powder and Redhot sauce. Combine refried beans and the 3 tablespoons Redhot sauce in a small bowl. Mix well. Assemble salads by spreading 2 tablespoons refried bean mixture in bottom of each taco salad shell. Portion 1 cup lettuce over beans in each shell. Spread 1 cup reserved beef in each shell. Layer 1/2 cup tomatoes and 1/4 cup each olive, Cheddar and Monterey in each shell. Spoon 1/4 cup guacamole in center of each salad and top with 2 tablespoons sour cream. Serve 1/3 cup Redhot Salad Dressing in side dish with each salad. Serving size: approx. 3 3/4 cups salad plus 1/3 cup dressing. Busted by Christopher E. Eaves <[email protected]> Recipe by: Durkee RedHot Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 16, 1998
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