| 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 <cea260@airmail.net>
Recipe by: Durkee RedHot Cayenne Pepper Sauce
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 16, 1998
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