Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 10 pounds | Ground beef |
| 2 tablespoons | Cumin; ground |
| 3 tablespoons | Garlic salt |
| ¼ cup | Onion flakes; dehydrated |
| 2 tablespoons | Chili powder |
| ⅔ cup | Durkee redhot cayenne pepper sauce |
| 2 cups | Refried beans; canned |
| 3 tablespoons | Durkee redhot cayenne pepper sauce |
| 1 \N | Taco salad shells |
| 20 cups | Iceberg lettuce; shredded |
| 10 cups | Tomatoes; chopped |
| 5 cups | Black olives; sliced |
| 5 cups | Cheddar cheese; shredded |
| 5 cups | Monterey jack cheese; shredded |
| 5 cups | Guacamole |
| 2½ cup | Sour cream |
| 2 quarts | Redhot salsa dressing |
Brown ground beef in skillet and drain fat. Add cumin, garlic salt, onion flakes, chili powder and Redhot sauce. Combine refried beans and the 3 tablespoons Redhot sauce in a small bowl. Mix well. Assemble salads by spreading 2 tablespoons refried bean mixture in bottom of each taco salad shell. Portion 1 cup lettuce over beans in each shell. Spread 1 cup reserved beef in each shell. Layer ½ cup tomatoes and ¼ cup each olive, Cheddar and Monterey in each shell. Spoon ¼ cup guacamole in center of each salad and top with 2 tablespoons sour cream. Serve ⅓ cup Redhot Salad Dressing in side dish with each salad.
Serving size: approx. 3¾ cups salad plus ⅓ cup dressing.
Busted by Christopher E. Eaves <cea260@...> Recipe by: Durkee RedHot Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 16, 1998