Yield: 6 servings
|1 pounds||Lean ground beef|
|8 ounces||Process cheese spread (such|
|\N \N||. as Velveeta); cubed|
|1 cup||Picante sauce|
|1 can||Chili beans in chili sauce|
|\N \N||. (16oz) (see note)|
|12 cups||Lettuce leaves; torn|
|3 \N||Tomatoes; cut into wedges|
|3 \N||Green onions; thinly sliced|
|1 cup||Regular corn chips|
|\N \N||Cilantro (chopped), sour|
|\N \N||. cream, sliced black olives|
|\N \N||. avocado slices and/or|
|\N \N||. guacomole for garnish|
|\N \N||. (optional)|
Crumble the beef into a dishwasher-safe plastic colander suspended over a 2-quart casserole. Stirring midway through cooking, microwave on high 5 to 6 minutes. Discard the grease and transfer the beef to the same casserole dish.
Stir the cheese into the beef. Microwave on high 1 to 2 minutes, or until the cheese melts. Stir in the salsa and chili beans.
Microwave on high 3 minutes.
Arrange the lettuce and tomatoes among 6 large salad bowls. Top with the beef mixture and garnish with onions and chips. Add optional garnishes as desired. Serve immediately.
NOTE: Substitute 1 (16oz) can of pinto or kidney beans, including the liquid, and 2 tsp chili powder for the 1 (16oz) can of chili beans in a chili sauce.
Nutritional Information per serving: 436 calories, 16g fat, 33g protein, 26g carbohydrates, 87mg cholesterol, 1388mg sodium, 6g dietary fiber
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor