Layered Taco Salad Recipe
Ingredients
| Ground beef | 1 1/2 Pound | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Hot chili | 1 Can (10oz), drained | |
| Sauce | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Sauce | 1 Can (10oz) | |
| 6 to 10 ounce package of corn chips or tortilla chips | ||
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Head of lettuce | 4 Cup (16 tbs), shredded | |
| Tomatoes | 2 Cup (16 tbs), chopped | |
Directions
In 1 1/2 qt casserole crumble beef.
Add onion and green pepper.
Cover.
Microwave at High (10) for 5 to 6 Minutes, stirring after 3 minutes.
Drain well.
Add chili beans.
Recover and Microwave at High (10) for 5 to 6 Minutes, until hot.
Keep warm.
In 2-qt casserole combine sauces.
Microwave at High (10) for 4 to 6 Minutes, stirring after 3 minutes.
Into 2-qt salad bowl or casserole layer corn chips, meat mixture, one half of cheese, lettuce and tomatoes.
Pour sauce over entire casserole and sprinkle with remaining cheese.
Serve immediately, tossing just before serving if desired.
Add onion and green pepper.
Cover.
Microwave at High (10) for 5 to 6 Minutes, stirring after 3 minutes.
Drain well.
Add chili beans.
Recover and Microwave at High (10) for 5 to 6 Minutes, until hot.
Keep warm.
In 2-qt casserole combine sauces.
Microwave at High (10) for 4 to 6 Minutes, stirring after 3 minutes.
Into 2-qt salad bowl or casserole layer corn chips, meat mixture, one half of cheese, lettuce and tomatoes.
Pour sauce over entire casserole and sprinkle with remaining cheese.
Serve immediately, tossing just before serving if desired.
Chef
