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Title: Individual Taco Salads Categories: Main dish, Salads, Tex-mex Yield: 6 Servings -LISA HLAVATY (FDGN81A) 3 c San giorgio elbow macaroni -uncooked 1 lb Lean ground beef 1 c Chunky picante salsa 1 c Taco sauce 1/2 Head iceberg lettuce; -shredded 1 1/2 c Cheddar cheese; shredded Tortilla chips Dairy sour cream; (optional) 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 Posted to MM-Recipes Digest by "John Weber" |