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Full Online Book HomeLearning KitchenSalads And Dressings - Mexican Salad Buffet
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Salads And Dressings - Mexican Salad Buffet Post by :camforbes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2729

Click below to download : Salads And Dressings - Mexican Salad Buffet (Format : PDF)

Salads And Dressings - Mexican Salad Buffet

6 pounds ground beef
4 large onions, chopped
6 (16 oz.) cans hot (or mild) chili beans
5 (10 oz.) cans enchilada hot (or mild) sauce
about 2 teaspoons salt

In a large pot brown meat until redness is gone. Add onions and continue to cook until transparent. Add beans and enchilada sauce, rinsing each can with a little water and add water to mixture. Bring to a boil and add salt.

Cook slowly 6 to 8 hours, or overnight in a tightly covered roasting pan 200 degrees, or in a crockpot 6 to 8 hours.Skim off fat. If made day ahead put sauce in refrigerator and fat will be easy to skim off.

When it is time to eat put out following in bowls in following order, although guests can use which ever order they wish:
3 or 4 (7 oz.) bags of corn chips, coarsely chopped or crisp taco shells
sauce, which is served hot
2 or 3 heads of iceberg lettuce thinly sliced and mixed with 1 (8 oz.) bottle of Italian salad dressing
6 bunches of green onions, chopped
10, 12 tomatoes, peeled and chopped
2 pounds of Cheddar cheese, grated
3 or 4 mashed avocados mixed with a little lime juice
8 oz. sour cream

Serves 18 to 25 people

Note: This recipe can be doubled, tripled or halved.

It can all be made ahead except maybe tomatoes which are best chopped an hour or two ahead.

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Salads And Dressings - Beef -  Peppered Beef With Tomatoes And Red Onion Salads And Dressings - Beef - Peppered Beef With Tomatoes And Red Onion

Salads And Dressings - Beef -  Peppered Beef With Tomatoes And Red Onion
For the steak: 2 cloves garlic, minced 1 medium shallot, minced 2 tablespoons coarse-grain mustard 2 tablespoons whole peppercorns, crushed 1 thick-cut beef sirloin (about 11/2 pounds) Coarse salt to taste Vegetable oil For the vinaigrette: 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar About 1/2 teaspoon coarse salt, or to taste About 1 teaspoon cracked black pepper, or to taste For the salad: 4 large ripe tomatoes (preferably a mixture of colors), stemmed 1 medium red onion About 16 ounces mixed lettuce and/or greens About 3 ounces Parmesan, Romano or blue cheese For the steak: In a small bowl

Salads And Dressings - Mexican Salad Salads And Dressings - Mexican Salad

Salads And Dressings - Mexican Salad
2 cups or more ground beef, cooked, cooled and drained1 head of lettuce, shredded1 small onion, chopped1 medium tomato, chopped1 (16 oz.) can kidney beans, drained and rinsed1 small bottle Catalina dressing1 bag Fritos® Options: shredded cheesecrisp, crumbled baconjalepenosMix all ingredients, except dressing and Fritos, toss well. Just before serving, toss in dressing and Fritos.