Taco Salad

• 4 medium tomatoes
• 3 c. torn lettuce
• 1/2 lb. lean ground beef
• 1 small onion, chopped
• 3 Tbsp. chili sauce
• 1/8 tsp. garlic salt
• 3 Tbsp. taco sauce
• 1/8 tsp. cayenne pepper
• dash of pepper
• 1/4 c. shredded Cheddar cheese
• 1/3 c. coarsely crushed taco chips
• sour cream

1. Remove stems from tomatoes.
2. Place tomato stem-side-down.
3. Cut almost through each tomato to form 6 wedges.
4. Divide lettuce among 4 serving plates.
5. Top with tomato, separating wedges slightly to form cup shape.
6. Set aside.
7. Crumble ground beef into 1-quart glass casserole; add onion.
8. Microwave on Full power, uncovered, 3 to 4 minutes or until meat is set, stirring once.
9. Drain.
10. Stir in chili sauce, garlic salt and peppers.
11. Cover with casserole lid. Microwave 1 to 2 minutes on Full power until heated through. Spoon meat mixture into center of each tomato.
12. Top with cheese, taco chips and taco sauce.
13. Serve with sour cream.

tomatoes, torn lettuce, lean ground beef, onion, chili sauce, garlic salt, taco sauce, cayenne pepper, pepper, cheddar cheese, taco chips, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360571 (may not work)