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All Holiday Recipes >
Mother's Day
Upside Down Tacos
Ingredients:
6 lb. ground beef
4 lg. onions, chopped
6 (15 oz.) cans chili beans
6 (10 oz.) cans enchilada sauce
Salt to taste
5 heads lettuce, coarsely chopped
1 (8 oz.) bottle commercial Italian salad dressing
6 bunches green onions, chopped
10 fresh tomatoes, chopped
2 lbs. shredded cheddar cheese
3 (7 oz.) pkgs. corn chips, crumbled
Directions:
Select a covered roasting pan with tight fitting cover.
Place meat in pan and cook, stirring, until it loses its
redness. Add onions and cook. Add beans and enchilada
sauce, rinsing each can with water and adding a little of
the water to the pan. Bring to boil and add salt, about 2
teaspoons or more, to the taste. Cover roasting pan and
simmer for about 1 or 2 hours.
To assemble this dish, place lettuce in a large salad
bowl and toss with dressing to coat each bite. Then place
onions, tomatoes, cheese and chips on top.
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