Taco salad #5
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bulk Pork Sausage |
| 2 | tablespoons | Chopped Onion |
| ½ | cup | Tomato Sauce |
| 2 | tablespoons | Canned Chili Peppers,Chopped |
| 1½ | teaspoon | Unbleached Flour |
| 1 | teaspoon | Chili Powder (Or To Taste) |
| Dash Of Garlic Powder | ||
| 3 | cups | Torn Lettuce |
| 1 | Lge. Carrot, Shredded | |
| ½ | cup | Cherry Tomatoes, Halved |
| ¼ | cup | Monterey Jack Cheese Shreds |
| ¼ | cup | Coarsely Crushed Taco Chips |
Directions
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes.
Top with sausage mixture, shredded cheese and taco chips From Better Homes & Gardens "Microwave Cooking for One or Two".
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