Recipe - Mexicali Salad

10 pound Ground beef
2 tablespoon Cumin; ground
3 tablespoon Garlic salt
One fourth cup Onion flakes; dehydrated
2 tablespoon Chili powder
2/3 cup Durkee redhot cayenne pepper
sauce
2 cup Refried beans; canned
3 tablespoon Durkee redhot cayenne pepper
sauce
1 Taco salad shells
20 cup Iceberg lettuce; shredded
10 cup Tomatoes; chopped
5 cup Black olives; cut or sliced up
5 cup Cheddar cheese; shredded
5 cup Monterey jack cheese;
shredded
5 cup Guacamole
2 One half cup Sour cream
2 qt Redhot salsa dressing

Brown ground beef in skillet and drain fat. Add cumin, garlic salt, onion
flakes, chili powder and Redhot sauce. Combine refried beans and the 3
tablespoons Redhot sauce in a small bowl. Mix well. Assemble salads by
spreading 2 tablespoons refried bean mixture in bottom of each taco salad
shell. Portion 1 cup lettuce over beans in each shell. Spread 1 cup
reserved beef in each shell. Layer One half cup tomatoes and One fourth cup each olive,
Cheddar and Monterey in each shell. Spoon One fourth cup guacamole in center of
each salad and top with 2 tablespoons sour cream. Serve 1/3 cup Redhot
Salad Dressing in side dish with each salad.

Serving size: approx. 3 Three fourths cups salad plus 1/3 cup dressing.

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: Durkee RedHot Cayenne Pepper Sauce

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 16, 1998