Mexicali Salad
By: Anonymous
Published: Tuesday, December 22, 2009 - 11:09pm

Ingredients




10 pounds Ground beef
2 tablespoons Cumin, ground
3 tablespoons Garlic salt
1/4 cup Onion flakes, dehydrated
2 tablespoons Chili powder
2/3 cup Durkee redhot cayenne pepper sauce
2 cups Refried beans, canned
3 tablespoons Durkee redhot cayenne pepper sauce
1 Taco salad shells
20 cups Iceberg lettuce, shredded
10 cups Tomatoes, chopped
5 cups Black olives, sliced
5 cups Cheddar cheese, shredded
5 cups Monterey jack cheese, shredded
5 cups Guacamole
2 1/2 cups Sour cream
2 quarts Redhot salsa dressing

Preparation

1 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 1/2 cup tomatoes and 1/4 cup each olive, Cheddar and Monterey in each shell. Spoon 1/4 cup guacamole in center of each salad and top with 2 tablespoons  2 Serving size: approx. 3 3/4 cups salad plus 1/3 cup dressing. 


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