Title: Taco Salad 2
Categories: Mexican Meat Main
Yield: 2 Servings
| 1/2 | lb | Bulk Pork Sausage |
| 1/2 | c | Tomato Sauce |
| 1 1/2 | ts | Unbleached Flour |
| | | Dash Of Garlic Powder |
| 1 | | Lge. Carrot, Shredded |
| 1/4 | c | Monterey Jack Cheese Shreds |
| 2 | tb | Chopped Onion |
| 2 | tb | Canned Chili Peppers,Chopped |
| 1 | ts | Chili Powder (Or To Taste) |
| 3 | c | Torn Lettuce |
| 1/2 | c | Cherry Tomatoes, Halved |
| 1/4 | c | Coarsely Crushed Taco Chips |
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook,
uncovered, on 100% of power 4 minutes or till meat is no longer pink,
stirring once. Drain off fat. Stir in tomato sauce, canned green chili
peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on
100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top
with sausage mixture, shredded cheese and taco chips