Mexican salad #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground meat |
| 1 | Onion; chopped | |
| 1 | pounds | Velveeta cheese |
| 1 | Roll jalapeno cheese | |
| 1 | Head lettuce | |
| 2 | Tomatoes | |
| 1 | Bell pepper; chopped | |
| 1 | pack | Taco mix |
| 1 | pack | Enchilada mix |
| 1 | can | Rotel tomatoes; strained |
| 1 | pack | Fritos; 39-cent size (NOTE: price probably changed since this cookbook was made!) |
Directions
Saut‚ meat and onions in Teflon skillet until done. Pour off any grease.
Melt the two cheeses in top of double boiler. Cut lettuce, tomatoes and bell pepper in large bowl. Add Taco mix and Enchilada mix to meat mixture and cook a few minutes. Pour meat mixture over cut vegetables, mixing thoroughly. Add strained Rotel, mixing in well. Just before serving, add Fritos; again mixing well. Serve hot.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .