TACO SALAD II

Taco Salad II image

This is a pretty good "entree" salad, originally given to me by my boss's wife about 25 years ago. Just make sure the meat and cheese sauce are hot and the lettuce and tomatoes are cold.

Provided by Toby Jermain

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

1 1/2 lbs lean ground beef
1 cup chopped green bell pepper
1 1/2 cups chopped onions
garlic granules
salt & freshly ground black pepper
1 tablespoon chili powder
1/8 teaspoon ground cumin, more to taste
1 lb velveeta process American cheese, cubed
1 (7 ounce) can rotel tomatoes and green chilies, drained
1 head lettuce, shredded
2 medium tomatoes, chopped
1 (6 ounce) bag tortilla chips or 1 (6 ounce) bag Fritos corn chips, crumbled

Steps:

Crumble and brown meat well in a skillet over medium-high heat.
Drain excess grease, and add green pepper, onion, granulated garlic, and salt and pepper to taste.
Cook a few more minutes, and add chili powder and cumin.
In a small saucepan, melt cheese over low heat.
Stir in tomatoes with green chilies, and season to taste with salt and pepper.
In a large bowl, layer in the following order, lettuce, tomatoes, chips, hot meat mixture, and hot cheese mixture.
Toss at the table, and serve immediately.

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