Recipe - Individual Taco Salads

LISA HLAVATY (FDGN81A)
3 cup San giorgio elbow macaroni
uncooked
1 pound Lean ground beef
1 cup Chunky picante salsa
1 cup Taco sauce
One half Head iceberg lettuce;
shredded
1 One half cup Cheddar cheese; shredded
Tortilla chips
Dairy sour cream; (optional)

Cook pasta according to package directions; drain. Meanwhile, in medium
saucepan, brown meat; drain. Stir in salsa and taco sauce; blend well.
Simmer 5 minutes. Divide lettuce evenly among 6 plates; layer about 1 cup
hot pasta and One half cup meat mixture over each serving. Sprinkle with cheddar
cheese; garnish with chips. Top with additional taco sauce; dollop with
sour cream, if desired. Serve immied.

Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B;
GEnie, E.RADIS
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 25, 98