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Full Online Book HomeLearning KitchenSalads And Dressings - Mexican Salad
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Salads And Dressings - Mexican Salad Post by :pandoracon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2578

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Salads And Dressings - Mexican Salad

2 cups or more ground beef, cooked, cooled and drained
1 head of lettuce, shredded
1 small onion, chopped
1 medium tomato, chopped
1 (16 oz.) can kidney beans, drained and rinsed
1 small bottle Catalina dressing
1 bag Fritos®

Options:
shredded cheese
crisp, crumbled bacon
jalepenos


Mix all ingredients, except dressing and Fritos, toss well. Just before serving, toss in dressing and Fritos.

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6 pounds ground beef4 large onions, chopped6 (16 oz.) cans hot (or mild) chili beans5 (10 oz.) cans enchilada hot (or mild) sauceabout 2 teaspoons saltIn 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
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1 Tablespoon chopped mint 1/4 Cup chopped cilantro 1 Teaspoon chopped basil 4 Lime leaves, very finely chopped 1/2 very small white onion, sliced and chopped 1 stalk of lemon grass, white only, sliced very thin 2 cloves garlic, crushed Fish sauce to taste (start with 1 teaspoon) 2 teaspoons lime juice 1 pound boneless beef chuck Salt/pepper Red pepper to taste Bean sprouts and mint sprigs for garnish Grill chuck until done and slice it into 2 inch long strips. Place all other ingredients except bean sprouts and mint sprigs in a bowl and mix well. Add meat and serve
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