"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Mexican Pile On, by Lois White, is from The Voss Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lbs. ground beef 2 large onions, chopped taco seasoning 1 pkg. pinto beans 1 (14 oz.) rice, cooked 24 oz. crushed corn chips 1 lb. cheddar cheese, shredded 2 large onions, chopped 1 large head of lettuce, chipped 6-7 medium tomoatoes, chopped 2-2 1/2 c. black olives, chopped 2-3 avocados, peeled and chopped 1 (16 oz.) sour cream 1 (16 oz.) picante sauce 1 (18 oz.) raisins 1 (7 oz.) pkg. coconut 2-2 1/2 c. pecan, chopped
Brown beef and 2 large onions. Drain off grease. Simmer as long as needed. Set bowls of the remaining ingredients in the order given to serve buffet style. Guests serve themselves by layering the ingredients they desire.
Use this recipe for a large gathering. Have each family bring 2 or 3 items and line them up as stated.