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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Arlene Ghent of St. Joseph, Michigan says, I often double the recipe so there are leftovers for lunch the next day. Ingredients:
1-1/2 pounds ground beef |
1-1/2 cups chopped onion |
1 cup diced celery |
1 cup diced green pepper |
2 garlic cloves, minced |
1 pound process cheese (velveeta), cubed |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
2 teaspoons chili powder |
2 teaspoons ground cumin |
1-1/2 cups crushed corn chips |
shredded lettuce |
chopped green onions |
2 large tomatoes, cut into wedges |
Directions:
1. In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.
2. Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges. Yield: 6 servings.
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