| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Salad | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Chopped onions |
| 1 | c | Chopped green pepper |
| 3 | Cloves garlic; chopped | |
| 3 | tb | Butter or margarine |
| 1 1/2 | lb | Ground beef |
| 1 | tb | Cumin |
| 1 | tb | Chili powder |
| 1 | lb | Velveeta cheese |
| 1 | cn | (10-oz) Ro-tel |
| 1 | Head Iceberg lettuce | |
| 2 | Tomatoes | |
| 1 | pk | (12-oz) Fritos |
INSTRUCTIONS
Saut. onion, green pepper and garlic in butter until soft. Add ground beef and brown. Drain meat mixture and return to skillet. Toss meat with cumin and chili powder. Melt 1 pound Velveeta with can of Ro-Tel. BEFORE SERVING, shred lettuce into large bowl and cut up 2 tomatoes. Crush Fritos into bowl. Add beef mixture. Pour cheese over all and fold together. SERVE lMMEDIATELY. Yield: 6 servings. DEBBY BRANSFORD COATES (MRS. WAYNE) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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