| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
American |
|
40 |
Servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 2 |
lb |
Ground beef |
| 2 |
c |
Chopped onion |
| 1 |
|
Bottle Heinz hot catsup; (14-ounce) |
| 5 |
ts |
Chili powder |
| 1 |
ts |
Comino seed |
| 1 |
lb |
Cooked pinto beans; or 1 can, up to 2 |
| 2 |
c |
Shredded American cheese |
| 1 |
c |
Chopped stuffed olives |
|
|
Corn chips or tostados |
INSTRUCTIONS
Spread salt in frying pan and heat. (Oil may be used, if preferred). Add
beef, stirring with fork. When moist, add 1 cup of onions. Continue
stirring until beef and onions brown. Stir in catsup, chili powder and
comino seed. Mash and add pinto beans. Heat until blended. May be
refrigerated or frozen. More salt, Tabasco, Worcestershire, or sugar to
taste may be added. When ready to serve, heat and place in a large chafing
dish. Pile olives in the center and surround with a large ring of onions
and an outer ring of cheese. Olé. a sombrero! Serve with corn chips or
tostados. Serves 40.
Source: San Antonio Cookbook II
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98
Recipe by: The Best of the Best From Texas, p.22
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 7, 1998
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