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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Crumble and brown meat well in a skillet over medium-high heat.
2. Drain excess grease, and add green pepper, onion, granulated garlic, and salt and pepper to taste.
3. Cook a few more minutes, and add chili powder and cumin.
4. In a small saucepan, melt cheese over low heat.
5. Stir in tomatoes with green chilies, and season to taste with salt and pepper.
6. In a large bowl, layer in the following order, lettuce, tomatoes, chips, hot meat mixture, and hot cheese mixture.
7. Toss at the table, and serve immediately.
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