Individual taco salads

6 Servings

Ingredients

Quantity Ingredient
-LISA HLAVATY (FDGN81A)
3 cups San giorgio elbow macaroni uncooked
1 pounds Lean ground beef
1 cup Chunky picante salsa
1 cup Taco sauce
½ Head iceberg lettuce; shredded
1½ cup Cheddar cheese; shredded
Tortilla chips
Dairy sour cream; (optional)

Directions

Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, brown meat; drain. Stir in salsa and taco sauce; blend well. Simmer 5 minutes. Divide lettuce evenly among 6 plates; layer about 1 cup hot pasta and ½ cup meat mixture over each serving. Sprinkle with cheddar cheese; garnish with chips. Top with additional taco sauce; dollop with sour cream, if desired. Serve immied.

Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS

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