UPSIDE-DOWN TACOS

Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

6 lb.	ground beef
4 lg.	onions, chopped
6 (15 oz.) cans	chili beans
6 (10 oz.) cans	enchilada sauce
	Salt to taste
5 heads	lettuce, coarsely chopped
1 (8 oz.) bottle	commercial Italian
	salad dressing
6 bunches	green onions, chopped
10	fresh tomatoes, chopped
2 lbs.	shredded cheddar cheese
3 (7 oz.) pkgs.	corn chips, crumbled

Select a covered roasting pan with tight fitting cover. Place meat in pan and cook, stirring, until it loses its redness. Add onions and cook. Add beans and enchilada sauce, rinsing each can with water and adding a little of the water to the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste. Cover roasting pan and simmer for about 1 or 2 hours. To assemble this dish, place lettuce in a large salad bowl and toss with dressing to coat each bite. Then place onions, tomatoes, cheese and chips on top. Enjoy! You can also let guests fix their own dish.

Recipe uploaded with Shop'NCook for iPhone.

Back to Shop'NCook recipe database