| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | ground beef |
| 1 Packung | Dry taco seasoning mix |
| 1 mittel | Head of iceberg lettuce; chopped |
| 8 x ca. 30 g | cheddar cheese shredded |
| 16 x ca. 30 g | Dark red kidney beans; rinsed and drained |
| 2 gross | Tomatoes diced |
| 4 x ca. 30 g | Sliced black olives; drained |
| 14 1/2 x ca. 30 g | Ranch-flavored tortilla chips; crushed |
| 16 x ca. 30 g | Sweet-and-spicy French salad dressing |
|
In a medium-sized skillet, brown the ground beef with the taco seasoning mix over medium-high heat, stirring to break up the meat; drain and cool. In an extra-large salad bowl, layer half of the lettuce, then half of the cheese, beans, ground beef, tomatoes, and olives. Repeat the layers once more, then top with the crushed tortilla chips. Before serving, add the dressing and toss well to coat.
|
|
Anmerkungen zum Rezept:
|
