Yield: 6 servings
Measure | Ingredient |
---|---|
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 Submitted By PAUL MACGREGOR On 08-18-95