"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mexican Salad Recipe

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This recipe for Mexican Salad, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denny Marsalis
Added: Saturday, March 22, 2008


2 1/2 lb hamburger meat
1 large sweet onion
1 can hot diece rotel
1/2 lb velveeta cheese
1/2 lb sharp cheese
xlg bag of tortilla chips
mixed red and green leaf lettuce torn for salad
tomatoes - diced
red onion - diced
sour cream
various salad dressings
taco seasoning

In a large skillet or pot that has a lid brown meat, breaking into small chunks. Sautee diced sweet onion with meat. When meat is brown drain excess grease. Return to skillet and add rotel; cut cheese into chunks and add to meat. Salt and pepper to your taste. I also use taco seasoning.

Put lid on skillet so cheese will melt; stir as needed.

Serve over bed of slightly crushed tortilla cips. Top chips with meat, then lettuce, tomatoes, onion, sour cream, etc. as you prefer.

Number Of Servings:
Number Of Servings:




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