You are here

Layered Taco Salad

Microwaverina's picture
Ingredients
  Ground beef 1 1⁄2 Pound
  Chopped onions 1⁄2 Cup (8 tbs) (1 Small Onion)
  Chopped green pepper 1 Cup (16 tbs) (About 1 Pepper)
  Canned hot chili beans in chili gravy 16 Ounce (Not Drained, 1 Can)
  Mild enchilada sauce 1 Can (10 oz)
  Tomato sauce 8 Ounce (1 Can)
  Taco sauce 8 Ounce (1 Can)
  Corn chips/Tortilla chips 10 Ounce (Package)
  Shredded mozzarella cheese 8 Ounce (1 Cup)
  Shredded lettuce 4 Cup (64 tbs) (About 1/2 Head)
  Chopped tomatoes 2 Cup (32 tbs)
Directions

In 1 1/2 qt casserole crumble beef.
Add onion and green pepper.
Cover.
Microwave at High (10) for 5 to 6 Minutes, stirring after 3 minutes.
Drain well.
Add chili beans.
Recover and Microwave at High (10) for 5 to 6 Minutes, until hot.
Keep warm.
In 2-qt casserole combine sauces.
Microwave at High (10) for 4 to 6 Minutes, stirring after 3 minutes.
Into 2-qt salad bowl or casserole layer corn chips, meat mixture, one half of cheese, lettuce and tomatoes.
Pour sauce over entire casserole and sprinkle with remaining cheese.
Serve immediately, tossing just before serving if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Everyday
Cook Time: 
12 Minutes

Rate It

Your rating: None
4.2
Average: 4.2 (20 votes)