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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | ground beef |
| 1 1/2 Tasse | onions diced |
| 1 Tasse | celery chopped |
| 1 Tasse | Bell pepper diced |
| 3 | cloves garlic minced |
| 1 Teelöffel | salt |
| 1 Teelöffel | chilli Powder |
| 1/2 Teelöffel | cumin |
| 1 | Head lettuce, coarsely cut |
| 2 | Tomatoes, (large and fresh) diced |
| 3 x ca. 30 g | Corn chips |
| 10 x ca. 30 g | Tomatoes and green chilies, Old El Paso brand |
| 16 x ca. 30 g | Pasteurized process cheese spread, cubed |
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Serves: 10 Brown ground beef, drain and set aside. Saute onion, celery, bell pepper and garlic in remaining juices. Combine meat with vegetable mixture and spices; simmer 20 minutes. Toss lettuce and tomatoes together in large bowl and add slightly crushed corn chips. In top of double boiler, combine canned tomatoes and green chilies with cheese. Stir frequently until melted. When ready to serve, add hot meat mixture to lettuce; toss. Pour cheese sauce in bowl and serve as dressing.
Was WebTree's "Recipe Of The Week" submitted by the Junior League of El Paso, publishers of "Seasoned With Sun." Grabbed offa the web (tho' I do own this great little book) and formatted by Brenda Adams
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