Salad Con Carne
|Bulk italian sausage||1 Pound|
|Beef gravy base||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Torn leaf lettuce/Torn spinach||6 Cup (96 tbs)|
|Tomato||1 Large, cut into wedges|
|Shredded cheddar cheese||1 Cup (16 tbs) (4 Ounces)|
|Onion||1⁄2 Medium, thinly sliced and separated into rings|
|Green pepper||1⁄2 Small, cut into strips|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Corn chips/2 taco shells, coarsely crushed||1 Cup (16 tbs), coarsely crushed|
In 10-inch skillet brown meat; drain off excess fat.
Stir in Gravy Base; add water.
Bring to boiling, stirring constantly.
Reduce heat; simmer 10 minutes, stirring occasionally.
Meanwhile, in large salad bowl combine lettuce, tomato, cheese, onion rings, green pepper, and olives; toss.
Spoon hot meat sauce over all; top with crushed corn chips or taco shells.