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martes, 3 de enero de 2012

Warm Taco Salad (12-16 servings)

2 punds lean ground beef
2 (1 1/4 oz) packages taco seasoning mix
1 1/2 cups water
2 heads lettuce, torn into bite-size pieces
2 medium tomatoes, cored and chopped
2 cups shredded Cheddar chesse
2 (2 1/4 oz) cans sliced ripe olives
2/3 cup bottled French dressing
2 (12 oz) packages corn chips
2 avocados
lemon juice
sour cream, optional

Brown ground beef in large skillet, stirring to crumble.  Drain fat.  Stir in taco seasoning mix and water.  Bring mixture to boil, reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. (Mixture can be refrigerated, covered, at this point until about 20 minutes before serving time.  Reheat to boiling before finishing recipe.)
At serving time, toss lettuce, tomatoes, cheese, olives and French dressing together in large salad bowl.  Mix in hot hamburguer mixture and toss again.
Arrange wide strip of corn chips around edge of bowl.  Peel and slice avocado in dip slices in lemon juice.  Arrange avocado slices in center and around edges of salad in attractive pattern.  Serve with extra corn chips and sour cream on side, if desired.

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