Mexicali salad

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 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

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