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Title: Individual Taco Salads
Categories: Entree Salad Vegetable Meat Ethnic
Yield: 6 Servings
| 3 | c | San giorgio elbow macaroni uncooked |
| 1 | lb | Lean ground beef |
| 1 | c | Chunky picante salsa |
| 1 | c | Taco sauce |
| 1/2 | Head iceberg lettuce; shredded | |
| 1 1/2 | c | Cheddar cheese; shredded |
| 1 | Tortilla chips | |
| 1 | Dairy sour cream; (optional) |
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 1/2 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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