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Salads
*Mexican Garden*
Mexican Garden Salad
- 1 pound ground beef
- 1 jar(16oz.)thick and chunky salsa, divided
- ¼ cup water
- 1 envelope taco seasoning mix
- 1-½ heads lettuce, torn
- 3 cups broccoli florets (about½ pound)
- 1 small red onion, thinly sliced into rings
- 1 medium carrot, shredded
- 1 large tomato, chopped
- 1 can(4oz.)chopped green chilies, drained(opt.)
- ½ to 1 cup shredded cheddar cheese
- 1 cup(8oz.)sour cream
- Tortilla chips, optional
- In a skillet, brown ground beef; drain. Add 1 cup salsa,
water and taco seasoning; bring to a boil. Reduce heat and simmer for 20
minutets; cool.
- In a 3- or 4-qt. glass bowl, layer vegetables in order
given. Top with chilies, beef mixture and cheese.
- Combine sour cream and remaining salsa; serve with salad
and tortilla chips if desired. Yield: 6-8 servings.
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