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Home / Salads / Taco Salad

Taco Salad


40 oz nachos
8 lb. ground lean beef
8 oz chopped onions
3 ounces flour
3 cloves garlic, minced
1 1 / 4 quarts. Tomato juice
2 c. soup. Apple cider vinegar
1 1 / 2 C. ketchup

C. 1 chile sauce
2 c. soup. sugar
2 c. soup. salt
1 / 2 c. Tea. black pepper
2 tsp. chili powder
3 / 4 c. Tea. chili sauce
C. 1 Tea. Worcestershire sauce
60 oz beans
1 / 4 cup tea. cayenne pepper
£ 4 lettuce, chopped
12 ounces onions, finely chopped
42 ounces fresh tomatoes, diced
12 ounces green pepper, chopped
42 oz shredded cheese

Preparation method

Spread corn chips in funds for three of 12 x 20 x 2 inches. pans against, 14 ounces per container.
Brown the meat in a steam jacketed kettle until the internal temperature reaches 155 degrees F for 15 seconds. Drain fat.
Add the onion and garlic to the meat. Cook until tender.
Mix the flour and tomato juice and add to meat mixture. Mixture. Heat until very hot. Spoon 4 pounds 5 oz meat sauce on each pan of chips. Keep warm and serve immediately after the vegetables in layers on top. (See Notes on an alternative method of collection.) Mix the vegetables. Mix gently. Sprinkle meat mixture over hot, 2 pounds 8 ounces per pan. Sprinkle with cheese 14 ounces on each pan. Cut 4 x 4 Serve immediately. Makes about 3 (12 x 20 x 2 inches). Pans. Chip should be wet if it is a very long time. Spread the meat chip only when needed. The boiler can be installed separately for each dish. Place 3 / 4 oz. taco chips on a plate. Bucket 4 oz of meat mixture and top with hot chips 2 1 / 2 oz. Salad and 3 / 4 oz. grated cheese.

Serve with salsa or commercial salsa.


Recipe terms for this post:

special cooked salads

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