| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground meat |
| 1 |
|
Onion; chopped |
| 1 |
lb |
Velveeta cheese |
| 1 |
|
Roll jalapeno cheese |
| 1 |
|
Head lettuce |
| 2 |
|
Tomatoes |
| 1 |
|
Bell pepper; chopped |
| 1 |
pk |
Taco mix |
| 1 |
pk |
Enchilada mix |
| 1 |
cn |
Rotel tomatoes; strained |
| 1 |
pk |
Fritos; 39-cent size (NOTE: price probably changed since this cookbook was made!) |
INSTRUCTIONS
Saut. meat and onions in Teflon skillet until done. Pour off any grease.
Melt the two cheeses in top of double boiler. Cut lettuce, tomatoes and
bell pepper in large bowl. Add Taco mix and Enchilada mix to meat mixture
and cook a few minutes. Pour meat mixture over cut vegetables, mixing
thoroughly. Add strained Rotel, mixing in well. Just before serving, add
Fritos; again mixing well. Serve hot.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Love – a gift from God”