Individual taco salads
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -LISA HLAVATY (FDGN81A) | ||
| 3 | cups | San giorgio elbow macaroni uncooked |
| 1 | pounds | Lean ground beef |
| 1 | cup | Chunky picante salsa |
| 1 | cup | Taco sauce |
| ½ | Head iceberg lettuce; shredded | |
| 1½ | 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 ½ 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