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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 7/21/2008 / Course: salad / Number of Servings: 8 |
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Directions: Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat.
Toss together all ingredients except corn chips. Top with chips just before serving.
Ingredients:
10 whole if small, otherwise halved white mushrooms
1 Head of Lettuce
36 frozen pearl onions
1 Onion
2 brandy
1 Pound(s) Can Ranch Style Beans
1/12 Ounce(s) salt
1 Package(s) Corn Chips
163/5000 Pound(s) sugar
2 Avocados
1/6 Ounce(s) tomato paste
2 Tomatoes
1 Red Burgundy or Pinot Noir wine
1 Pound(s) Cheddar Cheese
14 Ounce(s) low sodium chicken broth
1 Bottle Catalina Dressing
4/23 Pound(s) all purpose flour
1 Pound(s) Ground Beef
163/1250 Pound(s) cut into 4 pieces, unsalted butter
2 Tablespoon(s) Lemon Juice
4 Pound(s) beef chuck roast
1/2 peppercorns (black)
2 crumbled bay leaves
1 Pound(s) medium head, cloves separated an garlic
6 fresh thyme
2 medium coarsely chopped onion
2 medium coarsely chopped carrot
3/8 Pound(s) trim and reserve rind, cut into salt pork
10 Bunch(s) (torn into quarters) fresh parsley
1 unsalted butter
3 minced fresh parsley |
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