Taco Salad
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A mexican take on taco salad, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3 lb. ground beef
- 2 c. chopped onions
- 1 c. chopped celery
- 1 c. chopped green bell pepper
- 3 Tbsp. cumin seed
- 3 cloves garlic, minced
- 4 tsp. chili powder
- salt and pepper to taste
- 8 oz. Velveeta cheese, shredded
- 1 (10 oz.) can Ro-Tel tomatoes
- 18 c. chopped lettuce
- 8 tomatoes, chopped
- 1 (16 oz.) pkg. corn chips, crushed
Method
Combine first 7 ingredients in crock-pot; mix well.
Add salt and pepper.
Cook on low for 3 to 4 hours or until done to taste. Heat cheese and tomatoes in saucepan until cheese melts, stirring constantly.
Layer lettuce, ground beef sauce, tomatoes, cheese sauce and crushed corn chips on individual plates.
Yield:
12 servings.
Rate:
