Individual Taco Salads Recipe

Mexican Recipes To-Go

Mexican Salad Recipes

Ingredients:

3 cup san giorgio elbow macaroni uncooked
1 lb lean ground beef
1 cup chunky picante salsa
1 cup taco sauce
1/2 head iceberg lettuce, shredded
1 1/2 cup cheddar cheese, shredded
1 tortilla chips
1 dairy sour cream, (optional)

Instructions:

Cook pasta according to package directions; drain. Meanwhile, in
medium saucepan, brown meat; drain. Stir in salsa and taco sauce;
blend well. Simmer 5 minutes. Divide lettuce evenly among 6 plates;
layer about 1 cup hot pasta and 1/2 cup meat mixture over each
serving. Sprinkle with cheddar cheese; garnish with chips. Top with
additional taco sauce; dollop with sour cream, if desired. Serve
immied.

Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B;
GEnie, E.RADIS

Servings: 6

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