Individual Taco Salads Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-LISA HLAVATY, FDGN81A
3 cup: San giorgio elbow macaroni uncooked,
1 lbs: 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
Tortilla chips,
Dairy sour cream, (optional)
Directions:
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
Source from luhu.jp
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
Source from luhu.jp